Smokey Sweet Potato & Apple Soup – Creamy, smokey and a little sweet, this simple and nourishing soup is made easily in the slow cooker. It makes for a wonderful fall or winter meal to cozy up with!
It feels as though my city is in a never ending period of cold. Every day, as I venture out I’ve got on my warmest jacket, toque pulled over my head, and my furry scarf wrapped around my neck and face and still – I feel cold. I get that chill that never seems to leave, where only a long, steamy hot shower or bath does the trick. Even then, it doesn’t last long. I go to bed at night using my flannel sheets, a heat pack over my feet to warm my toes as a drift off into a slumber.
So what’s a girl to do when it feels like winter will never end? Well, normally I’d say the answer is to get out of here and travel somewhere warmer! That will happen in a few weeks thankfully. In the meantime, we make soup!
A piping hot bowl of soup, steaming in front of you, perhaps with a grilled cheese sandwich on the side – there’s nothing better to warm you up from the inside out! A hint of spice helps heat you up even further and soon enough you feel warm and toasty. That’s what this soup does.
Something about this cold seems to make me feel so fatigued all the time too. Does that happen to anyone else? I’ve been tired, and the lack of effort I’ve been putting into cooking lately shows it. Half the time I’ve been making things that are partially prepared, bought frozen or from the deli counter at the store. You know, the things where I can just throw them in the oven and call it a day. And not that there is anything wrong with that – I have still enjoyed some great meals this way. However, it is often much more budget friendly to make a meal yourself, and there’s something to be said about a good home cooked meal.
So this soup is the perfect recipe for me right now, emanating that homemade goodness I love so much while still being fairly hands off. The slow cooker does a good amount of the work for you, leaving only the chopping before, and the blending after.
It’s just what I need.
I love a potato soup, whether it be regular ol’ potatoes or as in this version, sweet potatoes. The potatoes add a heartiness, making it a filling meal if you choose to have it on its own. They give a nice creaminess to the soup, which is welcome and comforting. Crisp apples pair nicely with the sweet potato, adding a subtle sweetness. We use smoked paprika for this recipe, which lends a subtle earthy, smokey flavour with a slight bit of heat. Fear not if you aren’t into spice – I wouldn’t go as far as calling this soup spicey. All together, these ingredients have the perfect balance of flavours.
To add some extra excitement and pops of flavour to this smokey sweet potato & apple soup I like to add a few garnishes: fresh chopped parsley, chopped pecans, and crumbled blue cheese. The parsley adds a welcome bit of freshness, the pecans add some texture. The blue cheese gives a creamy funkiness, a bit of bite against the smokey sweet taste of the soup. Feel free to leave these out if you are not into them, but they do add some more complexity to this dish, making it feel fancier than it truly is
Whether you enjoy this soup as a side to your main dish or have it as a full meal itself, you are sure to feel warmer and cozier after you’ve had a few spoonfuls. Fall or winter, this smokey sweet potato & apple soup is sure to please, and its bright, vibrant orange will brighten up these dark winter days while you long for more daylight. Stay warm, my friends.
If you make this smokey sweet potato & apple soup please let me know! You can leave a comment below, rate it, post on the Zest & Simmer Facebook page or share photos on Instagram using the hashtag #zestandsimmer. I’d love to see it and I am always thrilled to hear from you!
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Smokey Sweet Potato & Apple Soup
- 1 1/2 lb sweet potatoes , cut into 1/2 inch cubes
- 1 medium yellow onion , cut into 1 inch chunks
- 2 apples , cut into 1 inch cubes
- 4 cloves garlic , crushed
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp black pepper
- 1/4 tsp sea salt
- 1 can coconut milk
- fresh chopped parsley, chopped pecans, crumbled blue cheese for garnish (optional)
- Add all ingredients except for coconut milk and garnishes into a large slow cooker. Cook on high for 3-4 hours or low 6-7 hours, until sweet potatoes are soft.
- Pour coconut milk into soup once you have turned off the slow cooker. Using an immersion blender, blend ingredients together until completely smooth. If you do not have an immersion blender, you can use a regular blender. You will have top do this in batches, filling the blender only halfway each batch. Careful, as soup will be very hot!
- Divide soup into bowls and garnish with chopped parsley, chopped pecans and crumbled blue cheese if desired. Serve and enjoy!