Sweet Potato and Apple Soup

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  • Servings: 6

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  • 1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice
  • 1 small parsnip, peeled and cut into 1-inch dice
  • 2 garlic cloves, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • Salt to taste
  • 6 cups vegetable stock or low-sodium broth
  • 1 cup apple cider
  • 1 teaspoon green Tabasco sauce
  • Finely diced Granny Smith apple and minced parsley, for garnish

How to make this recipe

  1. Preheat the oven to 375°. On a baking sheet, toss the sweet potatoes with the parsnip, garlic, olive oil and salt. Bake for 45 minutes, or until tender.

  2. In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and Tabasco and heat through. Season with salt. Serve with the diced apple and minced parsley.

Contributed By Photo © Frances Janisch Published November 2002

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