Ingredients

The following ingredients have 5 Servings
  • 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)

Instruction

  • 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!