Cream of Sweet Potato Apple Soup

• Gluten free

• Produce

  • 1 Baking apple
  • 1 Carrot
  • 3 cloves Garlic
  • 1 Onion
  • 2 tbsp Parsley, fresh
  • 2 Sweet potatoes, medium
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 3 1/2 cups Chicken broth

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 Asiago cheese
  • 1/4 cup Half-and-half cream

Found on wholeandheavenlyoven.com

Description

Ingredients

• 1/4 cup half-and-half cream
• 2 medium sweet potatoes
• 1 onion
• 3 cloves garlic
• 1 carrot
• 3-1/2 cups chicken broth
• 2 tablespoons olive oil
• 1 baking apple
• 1/2 teaspoon dried thyme
• 2 tablespoons fresh parsley
• Shredded asiago cheese
• Salt and pepper to taste
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 1 medium carrot, minced
• 2 tablespoons olive oil
• 3-1/2 cups chicken broth
• 2 medium sweet potatoes, peeled and diced into 1/2-in cubes
• 1 large baking apple, peeled, cored, and diced into 1/2-in cubes
• 1/2 teaspoon dried thyme
• 1 tablespoon minced fresh parsley
• Salt and pepper to taste
• 1/4 cup half-and-half cream, warmed
• Additional minced parsley and shredded Asiago cheese for garnishing, optional

Directions

• In a large pot over medium-high heat, saute onion, garlic, and carrot in olive oil until just beginning to brown. Add chicken broth and bring to a boil. Add sweet potatoes and apples, cover, reduce heat to medium and let soup simmer until sweet potatoes and apples are very tender, about 15 minutes.
• Once tender, transfer soup to a high-speed blender (depending on the side of your blender, you may have to do it in batches) Puree soup on high speed until completely smooth.
• Return soup to pot and stir in thyme, parsley, and salt and pepper to taste. Bring soup to a low simmer over medium heat, then stir in warmed cream. Keep soup warm until ready to serve.
• Ladle hot soup into serving bowls and garnish with parsley and shredded Asiago cheese if desired. Enjoy!