Friday’s Soup: Sweet Potato and Apple Soup

I’m thinking that a new category called “Friday’s Soup” would be a good idea, especially now that we’re into winter. There’s nothing I love more in the winter than a warm and comforting bowl of soup, and it’s a nice quiet thing to make at the end of a week too. So anyone who wants to can add a Friday’s Soup, whether old favourites or new recipes. Mary, I remember you being into the idea of thinking of soup as a concept rather than recipes. It’s probably the case the I make more substitutions with soup recipes. I like the flexibility of soup, as well as the way it expresses my usual food philosophy, which is that food should be simple and good. I also like how easy it is to share. Not sure how many people will show up for a meal? You should probably make soup.

I borrowed a cookbook from the library called A Beautiful Bowl of Soup, by Paulette Mitchell, and tried out her recipe for Curried Granny Smith Apple and Yam Soup with Glazed Pecans. I didn’t bother with the pecans, but otherwise followed the recipe fairly closely. A lovely little detail is the pomegranate seeds sprinkled over the soup. It’s a bit of work, but they end up a sweet little bursts of flavour.

We ate this with some bread, cheese, and salad. I love the spice level of this soup, since I appreciate food that has a bit of heat. If you don’t like heat, or want a creamier texture, just stir in a spoonful of plain yogurt. It is delicious either way!

I’m sorry that I don’t have more pictures. I completely forgot while cooking and considered either not posting or trying to remake the soup, but there are more soup recipes to try, so you’ll just have to make do. I garnished this bowl with green onions, since the pomegranate seeds were already eaten.



1 Tbsp. oil
1 carrot, finely chopped
1 celery stalk, finely chopped
1 leek (white part only), halved lengthwise, washed & sliced
2 cloves garlic, minced
2 tsp minced fresh ginger
2 tsp curry powder
5 cups vegetable stock
1 orange-fleshed sweet potato, peeled and cut into 1/2-inch cubes (~2 cups)
2 Granny Smith or other tart apples, cored, peeled, and cut into 1/2-inch cubes
salt & pepper to taste


pomegranate seeds
plain yogurt


Heat oil over med. heat. Add carrot through curry powder. Cook, stirring occasionally, until leek is softened, about 5 minutes.

Stir in vegetable stock, sweet potato, apples. Increase heat to high, bring to boil. Reduce hear, cover & simmer until vegetables are very soft, about 25 min.

Puree, season to taste, and serve garnished with pomegranate seeds. Stir in yogurt if desired.


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