Sweet Potato And Apple Soup



  1. Preheat the oven to 400 F.
  2. Grease a baking sheet.
  3. In a large bowl, toss the sweet potato with 2 tbsp of the oil and the salt.
  4. Spread out on the baking sheet.
  5. Roast for 15 to 20 minutes, or until potatoes are fork-tender.
  6. Meanwhile, in a large pot over medium heat, add the remaining 2 tbsp oil as well as the garlic, carrots and onions.
  7. Cook, stirring frequently, until onions are translucent and carrot is crisp-tender, about 10 minutes.
  8. Stir in the chicken stock, then add the sweet potatoes, apples, cinnamon, nutmeg and ginger.
  9. Cover and simmer for about 15 minutes, or until apples are tender.
  10. Remove from the heat and, using an immersion blender or working in batches in a blender, puree the soup until smooth.
  11. Add additional stock for a thinner soup.
  12. Return the soup to the pot and stir in the coconut milk beverage.
  13. Bring to a simmer over low heat and simmer for 5 minutes.
  14. Season to taste.