
Seasonal - Fall / Soup
Sweet Potato Soup with Apples and Fennel
Diet Style
Tools You'll Need
- Measuring Cups
- Measuring Spoons
- Cutting Board
- Chef’s Knife
- Vegetable Peeler
- Heavy Stock Pot
- Whisk
- Immersion blender, Food Processor, or Blender
Ingredients
- 1 tablespoons extra-virgin olive oil
- 2 medium shallots, chopped
- 2 cloves garlic, minced
- 3 large carrots, peeled and roughly chopped
- 1 lb. sweet potatoes, peeled and diced
- 2 apples, peeled and diced
- 1 medium fennel bulb, quartered, fennel fronds reserved for garnish
- 6 cups low-sodium vegetable stock*
- Zest of 1 lemon
- Sea salt and fresh ground pepper to taste
Directions
-
Heat oil
Heat the oil in a heavy stockpot over medium heat.
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Cook shallots
Add the shallots and cook until translucent, stirring continually, for about 3–5 minutes.
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Add garlic
Add the garlic until it just begins to release its aroma, being careful not to burn it.
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Add carrots
Add carrots and cook for five minutes, stirring often, until they start to turn soft and tender.
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Add additional ingredients
Add the sweet potatoes, apples, fennel, stock, lemon zest, and bring to a boil, then reduce heat to a simmer.
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Simmer
Add salt and pepper to taste, cover and simmer for approximately 45 minutes or until all of the ingredients are soft and tender.
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Purée
Using an immersion blender, food processor, or blender, purée the soup and adjust salt and pepper to taste.
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Serve and garnish
Ladle into bowls and garnish with fennel fronds.