Description
This delicious, comforting autumn inspired soup is chock full of veggies and all done in one pot in just 30 minutes. Vegan and gluten free!
Ingredients
Units
Scale
- 3 large sweet potatoes (about 1 1/2 lbs), peeled and largely diced into 1 inch pieces
- 3 large yams (about 1 1/2 lbs), peeled and largely diced into 1 inch pieces
- 2 medium granny smith apples, cored and diced (I left the peels on)
- 1/2 yellow onion, diced (about 1 cup)
- 2 carrots, peeled and diced (about 1/2 cup)
- 2 celery ribs, peeled and diced (about 1/2 cup)
- 3 cloves garlic, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon ginger paste OR 1 1/2 teaspoons ginger powder
- 2 teaspoons ground coriander
- 2 teaspoons ground smoked paprika
- 1/4 cup apple cider vinegar
- 6 cups vegetable broth
- 1 cup apple cider (optional - can substitute with another cup of vegetable broth)
- 1 cup unsweetened coconut milk (optional - can substitute with another cup of vegetable broth)
- 1 tablespoon extra virgin olive oil
- Fresh parsley and cilantro, chopped for garnish
- Coarse salt, and fresh ground black pepper to taste
- Ground cayenne pepper, chili pepper flakes as desired for spice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrot, and celery. Cook until somewhat softened and onion is starting to become translucent, about 5 minutes.
- Add garlic, stirring frequently, and cook for 1 more minute, until fragrant.
- Add the apple cider vinegar and scrape up any browned bits on the bottom of the pot.
- Add sweet potatoes, yams, apples, ginger, paste, fresh sage, ground coriander, and ground paprika. Stir to coat.
- Pour in broth and apple cider if using. Bring to a boil, reduce to a simmer, cover the pot, and cook 10 minutes, until sweet potatoes and yams are easily pierced with a fork.
- Remove from heat. Add remaining vegetable broth or coconut milk if using.
- Use an immersion blender or transfer to a stand blender* and blend until completely smooth. Add salt and pepper to taste.
- Garnish with fresh cilantro and parsley. Serve immediately.
Notes
If using a standing blender, definitely let the soup cool somewhat. Boiling hot soup + a lid on standing blender will cause the lid to fly off when you start blending..
- Prep Time: 10 minutes
- Cook Time: 20 minutes
