Curried Sweet Potato, Carrot, and Apple Soup

This curried sweet potato soup with carrots and apples can be served either hot or chilled and the flavors just get better after it overnights in the fridge.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 254 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon lemon juice
• 2 teaspoons garlic salt
• 1 teaspoon ground black pepper
• 1 tablespoon curry powder
• 2 cups skim milk
• 1 tablespoon grated fresh ginger
• 2 cups baby carrots
• 1 medium yellow onion, chopped
• 2 medium sweet potatoes, peeled and cubed
• 2 small apples - peeled, cored, and cubed
• 2 tablespoons crumbled goat cheese, or to taste

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Mix sweet potatoes, carrots, apples, and onion together in a large baking dish. Drizzle with oil and toss to coat. Stir in curry powder, garlic salt, and pepper. Cover with foil.

Step 3

Roast in the preheated oven for 20 minutes. Remove foil and roast until vegetables are tender, another 10 minutes. Remove from the oven and allow to cool, about 10 minutes.

Step 4

Transfer vegetables to a pot and mash or puree with an immersion blender. Stir in milk, ginger, and lemon juice. Bring to a simmer and cook for 20 minutes.

Step 5

Serve warm with crumbled goat cheese.