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Autumn Sweet Potato Soup Recipe

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This recipe for Autumn Sweet Potato Soup, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gwen Graper (From St. Jerome's)


4 tbsp butter
2 medium spanish onion (diced)
1 lb carrots (peeled and chopped)
1.5 lb sweet potatoes (peeled and diced)
1 large Honeycrisp apple (peeled and diced)
1 tbsp sea salt
1/4 tsp ground coriander
1/4 tsp turmeric
1/4 tsp ground cloves
2 tsp garlic powder (or 2 cloves of fresh minced garlic)
1/2 tsp chili powder
1/4 tsp black pepper
1/4 cup honey
2 L chicken stock
1 cup heavy cream

1. Saute onion and apples with the butter in the pot. Add spices and let cook for 5-6 minutes stirring occasionally, until apples have softened.

2. Add sweet potatoes and carrots and allow to cook with the apple, onion and spice mixture for approximately 10 minutes stirring occasionally.

3. Add chicken stock and bring to a simmer for about 20-25 minutes to allow carrots and sweet potatoes to become soft and reduce some of the liquid.

4. Stir in heavy cream and honey and turn off the heat.

5. Add soup to a blender and puree until smooth. At this point, add extra salt and pepper to your liking.

Number Of Servings:
Number Of Servings:




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