Easy Sweet Potato & Apple Blender Soup
This Easy Sweet Potato and Apple Blender Soup has become one of my go-to lunches. It is not just super yummy, but also vegan, dairy-free and gluten-free.
Spoiler alert, it blends smoothies under a vacuum which prevents oxidation, discolouration and separation. That way it preserves the nutrients for much longer than other blenders.
Don’t worry if you don’t have a fancy soup making blender at home, you can still prepare it the traditional way.
Personally, I prefer creamy soups over clear soups because they fill me up for longer. Did you actually know that there are many ways to thicken soups without using flour?
This recipe uses coconut milk to give it some extra creaminess. I like serving this healthy sweet potato soup alongside homemade, toasted gluten-free bread.
Sweet potatoes are pretty versatile, you can use them in sweet and savoury dishes alike. Have you ever tried Sweet Potato Waffles? If not you, you are missing out, you should definitely give them a whirl.
In general, I like cooking with produce that is in season but I have to admit that it is spring in Ireland and that the apple season won’t begin until late summer/ early autumn. I just happened to look at this cooking apple on my shelf that was definitely past its best and I wanted to put it to good use.
By buying seasonal and local you ensure that the produce is as nutrient-rich and flavoursome as can be. You also do mother nature and your wallet a favour by reducing its carbon footprint. I do understand that this approach is not always practical but I try to apply it as much as I can.
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This creamy Easy Sweet Potato & Apple Blender Soup has quickly become one of my go-to lunches. It is vegan, dairy and gluten-free and can be prepared in as little as 11 minutes.
- 1 onion
- 3 garlic cloves
- 1 carrot
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 2 cooked sweet potatoes cut into medium-sized chunks
- 1 apple peeled and cored
- 1/4 cup coconut milk
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon minced fresh parsley
Add all the ingredients except for the fresh parsley to a highspeed blender with a soup function (I use an Optimum Vac2 Vacuum Blender) and heat everything using the soup setting for 6 minutes.
Garnish with parsley and enjoy.
If you don't have a soup maker you can still prepare the soup by finely chopping the onions, carrots and garlic first. Sweat them in a large saucepan for about two minutes.
Pour in the vegetable broth and bring to a boil. Add uncooked sweet potatoes and apples, cover and reduce heat to medium. Let the soup simmer until the sweet potatoes and apples are very tender, it should take about 15 minutes.
Now add the coconut milk and puree everything using an immersion blender.
Stir in the dried thyme and salt and pepper before garnishing with the fresh parsley.
You can find my review of the Optimum VAC2 Air Vacuum Blender by clicking the link.
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