You know on the news when in one sentence they transition horribly? "We were saddened to hear of the death of _______ and will keep you posted as more details developed. Next, see Jennifer Aniston rock her bikini in Cabo." (When I say news, I mean E! News. Duh.) I only point this out because if Giuliana and Jason can do it, I can do it on my blog. So here is my lame transition from Sriracha to soup, which have nothing to do with each other. I'm just diving in.
I found this recipe in a magazine. Family Circle to be exact. Why Family Circle has started coming to my house I have no idea. I'm sure one of my brothers signed me up for it. Back off boys, I'll have a family when I'm ready! :) I made this soup one weekend when I had "nothing" to eat in the house and wanted something quick. I love it because it's delicious, comes together really quickly and I usually always have these ingredients on hand. I still would say I prefer the butternut squash soup I've shared previously, but this is something different and like I said, perfect for a quick thrown together meal.
Sweet Potato Apple Soup
Recipe from: Family Circle, September 2013
1 T. olive oil (I use avocado oil)
1 cup diced onion
2 cloves garlic, chopped
1 1/2 pounds sweet potatoes, peeled and cubed
3/4 pound Idaho potatoes, peeled and cubed (I had red potatoes on hand so that's what I used)
2 red apples, peeled, cored and cubed
2 cups vegetable broth
1 cup water
1/4 cup maple syrup
1/2 t. salt
1/4 t. pepper
Heat oil in large pot over medium heat. Add the onion; cook for 4 minutes. Add the garlic and cook for 1 minute more. Stir in the sweet potatoes, potatoes, apples, broth and 1 cup of water. Cover and bring to a simmer. Cook for 20 minutes.
Use an immersion blender to smooth. (Place in batches in the blender if you don't have and immersion blender) Stir in maple syrup, salt and pepper.
That's it! So easy, right? I decided not to add the maple syrup to the entire pot because I wasn't sure if I would need that much sweetener with the apples in there. I just drizzled a bit on top of my bowl and that worked perfectly for me. Don't forget-always buy 100% pure maple syrup. The fake stuff is full of junk; never eat it. The recipe suggested topping with apple chips, but I was hungry when I made this and there was no time for making apple chips! I sprinkled a few pecans and it was delightful. I hope you can try this next time you make some soup this fall. Enjoy!