It’s fall, y’all! And you know what that means?? Fall produce!!! Pumpkins! Sweet potatoes! Apples! Squash! Yes, it’s my favorite time of year for both weather and cooking. So for my breakout seasonal recipe, I decided to adapt this recipe that my friend Sarah sent me after we partook in my other favorite fall activity: apple picking. Make it, eat it, absorb its fally goodness.
SWEET POTATO APPLE CURRY SOUP
(makes about 5-6 bowls of soup)
- 3 medium sweet potatoes, roughly peeled (optional) and cut into small pieces
- 3 Tbsp vegan butter
- 1/2 large yellow or sweet onion, chopped
- 3 cloves garlic, minced
- 1 tsp ginger* (or small piece of fresh ginger, peeled and grated, if you have it)
- 1/2 tsp nutmeg (+ more for garnish, if you’re photographing your food for some reason…)
- 1 1/2 tsp curry powder
- Salt and pepper, to taste
- 4 cups vegetable broth
- 1 1/3 cups applesauce (apples + cinnamon – check out my recipe here)
(Ignore the apple cider vinegar – I did not use this)
*I actually used this ginger paste I bought at Trader Joe’s:
1) Melt the butter over medium heat. Add the onion and garlic, and cook until softened (approx. 5 mins). Add ginger, nutmeg, curry powder, salt, and pepper and cook approx. 1-2 more minutes.
2) Increase heat to medium high and add the sweet potatoes and broth. Stir, cover, and bring to a boil.
3) Reduce to medium low heat, add applesauce, and simmer, covered, until sweet potatoes are soft (approx. 20 mins).
4) Pour the soup into a food processor or blender (or both) and blend/process until smooth (less than one minute). Try not to make a mess…I made a huge mess 😦
This soup tastes good by itself, as a dip for crackers/tortilla chips, or with rice and veggies. Bon appétit!