Ginger, Apple, and Sweet Potato Soup


This recipe comes from our executive chef, Brett Newman. What makes it special? He says, “I love the combination of sweet potato, apple, and ginger. The sweet potato is definitely the star, but my favorite ingredient is the curry powder, giving the dish both savory and sweet spices. Mix in the coconut milk and you’ve got a creamy, silky texture. I really love these flavors when it’s cold. It’s a great ‘stay-in night’ soup! Not only is it comforting, but it’s a healthy dish, gluten-free, vegan and it’s delicious.”

  • 3 medium sweet potatoes, peeled and diced
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, small diced
  • 2 cloves garlic, smashed
  • 1 2-inch piece fresh ginger, peeled and grated
  • ¼ teaspoon grated nutmeg
  • 1 ½ teaspoons curry powder
  • 3 cups veggie broth or water
  • 2 apples, peeled, cored, and diced (can be any apple. I recommend Gala)
  • 1 cup coconut milk
  • 1-2 tablespoons fresh cilantro, chopped

Preheat oven to 425 degrees F. Peel and dice sweet potatoes. Place sweet potatoes on a sheet tray and roast for 15-20 minutes or until golden brown and tender. Add extra virgin olive oil to large pot over medium heat (I prefer a Dutch oven, but a pot will work fine, too). Add the onion and cook until translucent and soft, then add the apples, garlic, and ginger, and cook until slightly caramelized, about 2-3 minutes. Stir in the nutmeg, curry powder, and salt and pepper to taste. Cook until toasted, one more minute.

Add the veggie broth to the pot, along with the roasted sweet potatoes. Cover and bring to a simmer over medium heat. Simmer, uncovered, for about 15 minutes or until the sweet potatoes are soft and the flavors are developed. Add the coconut milk and half the cilantro. Cook for another 5 minutes. Puree the soup with a blender until smooth. Season with salt and pepper to taste. Garnish with remaining cilantro. Makes 4-6 servings.