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Creamy Sweet Potato and Apple Soup for the Start of Fall

September 12, 2013

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The brisk morning air and shorter days can only mean one thing: fall is almost here!  With the changing season comes an abundance of fall produce: Brussels sprouts, butternut squash, pumpkins, sweet potatoes, and apples to name a few. While pumpkin is always the crowd favorite, the autumn produce nearest and dearest to my heart will always be apples and sweet potatoes. Is there anything better than sweet potato wedges roasted to caramelized perfection? Or a refreshing honey crisp apple with a spoonful of almond butter? I don’t think so.

This recipe is one that I love to make at this time of year. It features my fall favorites, and has just enough natural sweetness to satisfy my sweet tooth. It is also warm and filling – perfect for chilly autumn nights! I like to add turmeric to this soup because it is such a great anti-inflammatory spice and it adds just a slight curry flavor.

This recipe does take some time to make, since you will be roasting the sweet potatoes before you make the soup, but I highly recommend not skipping this step! It gives the soup a wonderful, roasted, smoky flavor that you don’t want to miss.

Creamy Roasted Sweet Potato and Apple Soup


  • 4 tablespoons olive oil, divided
  • 2 large sweet potatoes, peeled and chopped
  • 2 honey crisp apples, peeled and chopped
  • 1 large leek, diced
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 large celery stocks, diced
  • 2 teaspoons turmeric
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4 cups organic chicken stock


  1. Preheat the oven to 400 degrees.  In a bowl, toss the sweet potatoes with 2 tablespoons of olive oil and a dash of salt and pepper. Arrange them on a foil lined baking dish, then bake for 20 minutes or until outsides start to get dark and crispy.
  2. While the potatoes bake, add the remaining olive oil to a large pot over medium heat. Add the leek, onion, carrots, and celery. Cook for about 5 minutes or until the onions are translucent, then add the apples, turmeric, paprika, salt and pepper.
  3. Stir the pot to make sure everything is coated evenly with the spices, and then cook for another 2 or 3 minutes to soften the apples.
  4. Add the roasted sweet potatoes, then the chicken stock. Let the mixture come to a boil, and then continue to cook it for about 10 minutes. At this point, you can taste the soup and add more spices as you see fit.
  5. Remove the soup from the heat and using an immersion blender, puree the mixture until it is smooth. You can also do this by carefully transferring the soup to a blender.

Serve with a slice of multigrain bread for the perfect fall dinner!

Are you going apple picking with your family this season? Save a few apples for this soup, and use the rest to whip up some of these fantastic and healthy dishes!

Apple Cranberry Millet Breakfast Porridge from Girl Makes Food

Crock Pot Pork and Apples from Eat, Live, Run

Paleo Apple Tart from Elana’s Pantry

Apple Carrot Quinoa Chili from Kris Carr 

Glazed Lentil Walnut Apple Loaf from Oh She Glows

Shredded Brussels Sprouts and Apple Salad from 101 Cookbooks

Hearty Apple Loaf from Sprouted Kitchen