Spicy Roasted Sweet Potato Soup With Curried Apples

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For this recipe, use a crisp, fiber-packed apple like lady apple, cortland, or gala. The roasted sweet potatoes are loaded with beta-carotene.

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Steps

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Preheat oven to 400 degrees.

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Place sweet potatoes on a baking sheet and roast for 1 hour , turning once , or until potatoes are very soft.

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When cool enough to handle , scoop cooked potato out of the skins.

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Discard skins.

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Meanwhile , in a 5-quart dutch oven or large soup pot , heat oil over medium.

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Add onion , season with salt and pepper , and cook , stirring occasionally , until soft and caramelized , about 20 minutes.

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Add bell pepper , jalapenos , and garlic.

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Cook for 5 minutes.

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Add sherry , sweet potato , and broth.

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Stir to combine.

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Bring to a boil , reduce to a simmer , and cook for 20 minutes , until flavors have blended.

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Working in batches , puree soup in a blender.

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Combine batches in a clean pot.

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The soup should be thick.

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Taste and adjust seasoning.

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In a small saucepan over medium heat , bring vinegar , honey , and curry powder to a boil.

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Add apple.

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Stir for 1 minute and remove from heat.

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To serve , ladle the soup into warm bowls , add a spoonful of apples , a.

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Ingredients

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sweet potatoes, olive oil, onion, salt & fresh ground pepper, red bell pepper, jalapeno peppers, garlic cloves, dry sherry, vegetable broth, white wine vinegar, honey, curry powder, tart apple, plain yogurt, mint