Spicy Roasted Sweet Potato Soup with Curried Apples
Discover the ultimate comfort dish with this Spicy Roasted Sweet Potato Soup with Curried Apples—a perfect balance of smoky, spicy, and subtly sweet flavors. This creamy soup starts with caramelized roasted sweet potatoes blended with warm spices like cumin, smoked paprika, and a touch of red pepper flakes for a kick. A swirl of rich coconut milk adds velvety smoothness, while sautéed green apples infused with fragrant curry powder provide a tangy, spiced topping. Garnished with fresh cilantro and a squeeze of lime, this vibrant dish is as stunning as it is delicious. Ideal for cozy weeknights or a crowd-pleasing starter, this gluten-free, vegetarian (and easily vegan) soup is sure to impress!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium yellow onion
- 3 garlic cloves
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon red pepper flakes
- 4 cups vegetable broth
- 1 cup coconut milk (canned)
- 2 medium green apple
- 1 tablespoon butter (or coconut oil for vegan version)
- 1 teaspoon curry powder
- 2 tablespoons fresh cilantro
- 0.5 lime
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Peel the sweet potatoes and cut them into 1-inch cubes. Toss them with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly on the prepared baking sheet.
Roast the sweet potatoes for 25-30 minutes, turning once halfway through, until tender and slightly caramelized.
While the sweet potatoes are roasting, dice the onion and mince the garlic. In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat.
Add the diced onion to the pot and sauté for 4-5 minutes until softened. Stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes, and cook for an additional 1 minute until aromatic.
Once the sweet potatoes are roasted, add them to the pot along with the vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until smooth. Stir in the coconut milk and adjust seasoning with additional salt and pepper, if needed. Keep the soup warm on low heat while preparing the apples.
Peel, core, and dice the green apples into small cubes. In a small skillet, melt the butter (or coconut oil) over medium heat. Add the diced apples, curry powder, and a pinch of salt, and sauté for 4-5 minutes until the apples are softened and lightly golden.
Ladle the soup into bowls. Top each bowl with a generous spoonful of the curried apples. Garnish with fresh cilantro leaves and a squeeze of lime juice for brightness.
Serve immediately and enjoy the warm, spicy, and slightly sweet flavors of this comforting soup.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 5621 mg | 244% | |
| Total Carbohydrate | 248.3 g | 90% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 88.3 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 438 mg | 34% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 3099 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
