sweet potato and apple soup

We apologize for missing vegetarian monday last week – Dani and I were in Mexico and unable to post. Besides, the only vegetarian thing we ate all day was a plate of fruit with yogurt and honey. The rest of the day, we feasted on all manner of unhealthy (and delicious) foods.

This week’s recipe is another healthy, tasty soup – comfort food for wintertime!

You will need:

  • 1 tbsp butter
  • 1 leek, thinly sliced
  • 1 large carrot, chopped
  • 5 cups peeled and cubed sweet potatoes
  • 2 large tart apples, peeled and cubed
  • 2 1/2 cups water
  • 2 1/2 cups vegetable broth
  • nutmeg
  • fresh cilantro
  1. Melt the butter in a saucepan over low to medium heat. Add the leeks and onions, then cover and cook, stirring frequently, for 20-25 minutes until soft and brown.
  2. Add the carrots, sweet potatoes, apples, water, and broth to the saucepan and add a dash of nutmeg. Bring to a boil, then reduce the heat, cover, and simmer for 20-30 minutes.
  3. Remove the soup from heat and let it cool slightly, then puree the soup in either a food processor or blender (in batches if necessary).
  4. Rinse the saucepan then return the soup to it, put over low heat and simmer until heated through.
  5. Top with cilantro and pepper.
  6. Enjoy!

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