Vegan Apple and Sweet Potato Soup is mouthwatering and irresistible comfort food. Delicious sweet potato soup with Granny Smith apples, apple cider, applesauce, cinnamon, allspice, cumin, thyme, celery, and green onions. This recipe is both gluten free and vegan.
1leekgreen top removed, thoroughly washed and diced
1bunchgreen onionssliced
1tbsp.fresh thymeplus thyme sprigs for garnish
3/4 - 1tsp.sea salt
1/2 - 3/4tsp.black pepper
2large clovesgarlicminced
1tsp.cinnamonplus more for garnish
1/2tsp.allspice
1tsp.ground cumin
5extra-largesweet potatoesbaked
4granny smith applescored
4cupsvegetable stock
1cupapple cideror apple juice
23oz. jarunsweetened applesauce
Instructions
In a large pot over medium heat add the coconut oil.
Add the celery, leek and onion, and stir while cooking until the veggies are tender.
Add the garlic, cinnamon, allspice, and cumin.
Stir and cook until fragrant, about 5 minutes.
Add the sweet potatoes and apples stirring to coat them with the contents of the pot.
Add the vegetable stock, applesauce and apple cider or juice, fresh thyme, and about ¾ tsp. sea salt and ½ tsp. pepper.
Cover sauce pot.
Simmer for 30 minutes or until tender.
In batches, carefully puree the contents of the pot in a blender or use an immersion blender.
Check seasoning.
Add more seasonings, if desired.
Heat through.
To serve: ladle soup into bowls.
Sprinkle with cinnamon and fresh thyme.
Notes
NOTE: If you don't have time to pre-bake the sweet potatoes, peel, chunk, and place in sauce pot at same time with the apples. Cook until thoroughly done.
NOTE: Preparation time does not include time required to pre-bake sweet potatoes.
NOTE: While apple cider is preferred, it is usually only available in the fall. Apple juice can be substituted with good results.
NOTE:This soup has a thick texture, if you prefer yours a little thinner, add additional apple juice or cider as desired.