Sweet potato and apple soup

Seasonal - Fall / Soup

Sweet Potato Soup with Apples and Fennel

4 Servings

Prep time: 15 minutes | Cook time: 60 minutes

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


  • 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


  1. Heat oil

    Heat the oil in a heavy stockpot over medium heat.

  2. Cook shallots

    Add the shallots and cook until translucent, stirring continually, for about 3–5 minutes.

  3. Add garlic

    Add the garlic until it just begins to release its aroma, being careful not to burn it.

  4. Add carrots

    Add carrots and cook for five minutes, stirring often, until they start to turn soft and tender.

  5. Add additional ingredients

    Add the sweet potatoes, apples, fennel, stock, lemon zest, and bring to a boil, then reduce heat to a simmer.

  6. Simmer

    Add salt and pepper to taste, cover and simmer for approximately 45 minutes or until all of the ingredients are soft and tender.

  7. Purée

    Using an immersion blender, food processor, or blender, purée the soup and adjust salt and pepper to taste.

  8. Serve and garnish

    Ladle into bowls and garnish with fennel fronds.