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sweet potato and apple soup

www.foodandwine.com

Your Recipes

Total: 1 hours

Servings: 6

Cost: $5.06 /serving

Author : Mory Thomas

Ingredients

Remove All · Remove Spices · Remove Staples

1 ¾ pounds sweet potatoes (peeled and cut into 1-inch dice)1 small parsnip (peeled and cut into -inch dice)2 garlic cloves (coarsely chopped)2 tablespoons extra-virgin olive oilSalt to taste6 cups vegetable stock or low-sodium broth1 cup apple cider1 teaspoon green Tabasco sauceFinely diced Granny Smith apple and minced parsley (for garnish)

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Instructions

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Step 1

Preheat the oven to 375°. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.

Step 2

In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley.