Sweet Potato Apple Ginger Soup

I created this soup the other day when my body needed something soothing and warming. It’s a sweet and spicy kind of soup that is not to filling but leaves you feeling very satisfied. Feel free to experiment with adding extra spice with more cayenne or more sweetness by adding extra apple. 🙂

Sweet Potato Apple Ginger Soup

• 1 small sweet onion, diced
• 1 garlic clove, diced
• 1 teaspoon cayenne pepper
• 1/2 teaspoon salt & pepper
• 2 large sweet potatoes, chopped
• 1 apple, chopped (I used gala)
• 4 cups vegetable broth (low sodium)
• 1 teaspoon fresh ginger, minced

In a large pot sauté onions, garlic, cayenne, salt and pepper over medium-low heat or until onions begin to sweat and break down. Then add sweet potatoes and apple tossed to coat in onion mixture. Next add broth, and ginger, turn heat to high and bring mixture to a boil. Let boil for 2 minutes and then turn down the heat and let soup simmer for 10 minutes or until sweet potatoes are completely cooked through.

Lastly add the soup to a Vitamix blender and blend until smooth. Be careful as some blenders will erupt if you add hot liquids so make sure your blender can blend hot liquids.

Enjoy!

Sweet Potato Kale Soup

Fall has fully bloomed here in NYC.

The trees have turned into beautiful colors of orange, red and yellow.

The wind has started to lift the leaves off the trees taking them up, down and around the city streets reminding us all of the slowly approaching winter season.

With the cooling of the fall air comes the desire for warming foods and what better way to transition then with a hearty, healthy, easy and Thanksgiving friendly soup. 🙂

Happy Fall.

Sweet Potato Kale Soup

• 2 medium sweet potatoes, cut into bite size cubes
• 1 tablespoon olive oil
• 1 medium sweet onion, sliced
• 1 carrot, cut into 1/2 slices
• 2 celery stalks, cut into 1/2 inch slices
• 2 garlic cloves, minced
• 1 can cannellini beans, rinsed and drained
• 4 cups vegetable broth, low sodium
• 1 tablespoon dried oregano
• 1 cup Tuscan kale, sliced
• Salt & pepper to taste

In a large stove top pan combine olive oil, onions, carrots and celery, cooking on medium heat until the onions begin to break down slightly.

Then add garlic, sweet potatoes, beans and oregano, stirring to combine.

Next, add vegetable broth and salt and pepper. Turn the heat to high and cover. Once the soups comes to a boil reduce the heat to low and let simmer for 10 minutes or until the sweet potatoes become tender.

Lastly stir in the kale.

Serve with a warm slice of multi grain bread and enjoy.