Filed Under: Potatoes, simmer, soups, Starter, Under 20 Mins

Roasted Ontario Apple and Sweet Potato Soup with Spiced Walnut

This velvety soup offers a beautiful balance of flavours – a harmonious blend of Ontario apples, sweet potatoes, savoury spices and hot chilies. Makes a great lunch or appetizer and can be frozen for future use.

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April 8th, 2012

Recipe courtesy of www.newscanada.com.

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Servings
12
Prep Time
15 minutes
Cook Time
80 minutes
Ingredients
  • soup
  • 10 Cups peeled and 1-inch cubed sweet potatoes (approx. 5 to 6 sweet potatoes )
  • 3 Cups peeled, cored and quartered ontario spartan* apple (approx. 5 to 6)
  • 1/2 teaspoons ground cinnamon
  • 1 long red chili pepper, left whole,ends removed
  • 5 tablespoons vegetable or canola oil
  • 1 tablespoon salt
  • 2 teaspoons freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 Cups peeled and chopped onions
  • 13 fresh thyme sprigs
  • 3 Cups milk
  • 4-1/2 Cups cold water
  • 2 teaspoons cider vinegar
  • spiced walnuts
  • 1 tablespoon unsalted butter
  • 2 fresh thyme sprigs
  • 1/4 teaspoons ground cinnamon
  • 1/4 teaspoons cayenne pepper
  • 1 Cup walnut halves
  • 1/2 teaspoons salt
  • 1/4 teaspoons freshly ground black pepper
    • Directions
  • 1.

    For the Soup

  • 2.

    Preheat oven to 400°F (200°C).

  • 3.

    In a large bowl, add sweet potatoes, apples, cinnamon, chili pepper and oil. Season with salt and pepper and stir until well combined. Line a baking sheet with parchment or foil. Spread potato and apple mixture evenly on baking sheet and place in preheated oven. Roast for 45 minutes to an hour, stirring occasionally, until apples and sweet potatoes are golden and tender.

  • 4.

    In a large pot over medium-high heat, add butter and melt completely. Add chopped onions and thyme and sauté for 5 to 6 minutes or until onions are tender and lightly golden. Add roasted potato and apple mixture milk and water. Decrease heat to medium and let simmer for 20 to 30 minutes.

  • 5.

    Once simmered, remove the chili and thyme sprigs and discard. Purée soup with a blender or hand blender until very smooth. Just before serving stir in cider vinegar and season with salt and pepper.

  • 6.

    For the spiced walnuts

  • 7.

    While the soup is simmering, heat a small frying pan over medium heat, add 1 tbsp (15 mL) of butter and let melt completely. Add thyme sprigs, cinnamon, cayenne, walnuts, salt and pepper. Continue to sauté for 4 to 5 minutes, stirring frequently until walnuts are golden and fragrant.

  • 8.

    Serve soup piping hot with a garnish of warm spiced walnuts.

    • Nutrients Per Serving
    Nutrients per serving: 192 calories, 16 g fat, 4 g protein, 12 g carbohydrates, 2 g fibre. Good source of vitamin B12.
    Roasted Ontario Apple and Sweet Potato Soup with Spiced Walnut
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