Honeycrisp Sweet Potato Soup

Skill level: Moderate

This sweet potato apple soup combines tender vegetables with a smooth, blended texture and a mix of savory and lightly sweet flavors. As it simmers, the sweet potatoes and apples soften, creating a naturally creamy base, while chickpeas add substance and texture. Finished with ginger and fresh herbs, this recipe is a simple, well-balanced option for a comforting meal that works for both weeknight dinners and meal prep.

Ingredients

• 4 cups cubed sweet potato
• 4 cups diced Honeycrisp apple
• 1 ½ cups chopped carrots
• 1-inch leek, thinly sliced
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 32 ounces of vegetable broth
• 12 ounces plain coconut water
• 2 cups water
• 15-ounce can of chickpeas, rinsed and drained
• 1 teaspoon ground ginger
• 2 tablespoons chopped fresh sage
• ½ teaspoon black pepper

Directions

1. In a large stockpot over medium-high heat, sauté the sweet potato, apple, carrots, and leek in olive oil with garlic for approximately 10 minutes, until the veggies are softened. Stir frequently.
2. Add in all of the remaining ingredients. Bring to a boil and then reduce the heat to medium-low to simmer for 30 minutes.
3. Add about half of the soup mixture into a high-speed blender and puree until smooth. Then, stir it back into the stockpot.
4. Serve hot with garnishes: leek, fresh parsley, sprouted pepitas, and black sesame seeds.

Recipe created by Nosh and Nourish for Superfresh Growers.