Honeycrisp Apple & Sweet Potato Soup
1 large sweet potato, peeled and cut into 2-inch cubes
2 small honeycrisp apples, peeled, cored, and diced
1 Tbsp. Teaoli Extra Virgin Olive Oil (Eureka Lemon, Herbs de Provence, Wild Mushroom & Sage, or Wild Rosemary)
½ c. yellow onion, diced
4 c. vegetable broth
½ tsp. ground cinnamon
¼ tsp. ground ginger
Salt & pepper, to taste
Preheat the oven to 400° F. Line a cookie sheet with parchment paper. Arrange the sweet potato in a single layer. Drizzle with olive oil, then sprinkle cinnamon over the top. Gently toss to coat. Roast the sweet potatoes until tender, about 20-25 minutes. Place diced apples in a large saucepan and cover with water. Simmer until tender over medium/low heat, about 15 minutes. Drain, then remove apples from the pan. Over medium heat, add olive oil and saute onions until translucent. Blend apples, potatoes, onions, and broth until smooth. Stir in cinnamon and ginger, add salt and pepper to taste, and simmer over low or medium heat 10-15 minutes. Garnish with a drizzle of olive oil and serve.
Recipe adapted from Eat Drink Love .
- Olive Oils
- Gift Sets
- Specialty Items