Hearty sweet potato and apple soup

Can you feel the chill in the air? We certainly can and it has inspired us to make one of our favourite soups, our (lightly curried ) sweet potato and apple soup.


Did you know that Sweet potatoes are an excellent source of vitamin A (in the form of beta-carotene). They are also a very good source of vitamin C, manganese, copper, pantothenic acid and vitamin B6. Additionally, they are a good source of potassium, dietary fibre, niacin, vitamin B1, vitamin B2 and phosphorus.

Apples are extremely rich in important antioxidants, flavanoids, and dietary fibre. The phytonutrients and antioxidants in apples may help reduce the risk of developing cancer, hypertension, diabetes, and heart disease.

Combined these ingredients make for a remarkably tasty and nutritious soup that will become a firm favourite in your household!


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 stalks celery, chopped
  • 1/2 cup chopped  onion
  • 8 sprigs fresh coriander
  • Himalayan salt and freshly ground black pepper
  • 3 cloves garlic, smashed
  • 1 teaspoon turmeric
  • 2 teaspoons medium curry powder
  • 1 teaspoon ground cumin
  • 1 kg sweet potatoes, peeled and cut into 1-inch chunks
  • 4 Granny Smith apples, cored, peeled and cut into 1-inch chunks
  • 4 cups vegetable stock (Ina Paarman)

In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and coriander. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, turmeric, curry and cumin. Stir and cook until nicely fragrant about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Cook for a few minutes so that the apple and sweet potato get caramelised, do not burn tho!  Add the vegetable stock and then cover. Simmer for 20 to 25 minutes or until tender.

In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.

We like to garnish this soup with fresh coriander and crispy bacon bits. You could also use pumpkin seeds and dukkah if you want to keep it vegetarian.


 Image courtesy of ‘Bless this mess’



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