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| Servings |
servings
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Ingredients
- 1 tbsp ghee
- 1 yellow onion chopped
- 2 cloves garlic chopped
- 4 cups vegetable broth
- 1 red apple cubed
- 2 medium sweet potatoes cubed
- 1 small russet potato cubed
- 1 tsp thyme
- 1 tsp sea salt
- 1 pinch cracked black pepper
- 1/2 cup full-fat unsweetened canned coconut milk (add the contents of the can to a blender and blend until creamy before measuring)
- 3 slices bacon cooked and crumbled
- chives chopped, for serving
Ingredients
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Instructions
- Start by heating a large stockpot over medium heat with the ghee. Add the chopped onion and garlic and saute for 3-5 minutes or until fragrant.
- Add the vegetable broth, apple, potatoes, thyme, salt, and pepper. Bring to a boil and reduce to a simmer. Simmer for 20 minutes.
- Add the soup to a blender along with the coconut milk and blend until smooth.
- Serve with crumbled bacon and fresh chives.
I made this soup yesterday and it is absolutely delicious and perfect for Autumn! ? Thanks for the recipe.
Hooray! Love hearing that you enjoyed this one. ?
Omg. Yum. The perfect fall soup. I have a bunch of sweet potatoes and I’m so excited to see these great recipes!
Yes, Baunnie! So good for Fall – let us know how you enjoy it! ?
My husband and I made this soup tonight!! Definitely one to have again! So good!!
Hooray! We’re so glad to hear you and your husband enjoyed this recipe!
Just made this as written and it is delicious! It’s creamy and savory. Very comforting on a cold, rainy day.
Oh my gosh! Definitely a new fall favorite. ? I swapped the onion for shallots and threw in a yellow bell pepper to make it my own ? and it’s perfect. ??
That sounds delicious, Samantha! ??
The whole family really enjoyed this soup, it was worth all the chopping of the vegetables. ?
Love hearing that the whole family enjoyed this, Pam! ❤️
Has anyone tried this with pumpkin puree instead of sweet potatoes? I just cooked up a bunch of pumpkin, and don’t have any sweet potatoes in the house right now.
Hi Sharon! While we haven’t tried this, using unsweetened canned pumpkin/pumpkin puree should work for this recipe!
This tastes amazing! I cooked mine in the instant pot and came out well
So good for Fall, right? So glad you enjoyed it!
Would you mind sharing the modifications for cooking in the instant pot?
This recipe is so delicious! I will for sure be making this several times this fall/winter.
Made this tonight with some substitutions with what I had on hand! Used red onion instead of yellow, green apple instead of red, and half&half instead of coconut milk. Topped with bacon, and served with grilled turkey and cheese sandwiches. SOOOO filling and delicious! Will be making on repeat this fall/winter. Lovely flavor combo and perfect thickness ??
Hooray! Yummy substitutions – so glad you enjoyed the way it turned out!
Such a yummy soup! Have made it twice in one week 🙂 Thank you Robin!
Super good! Definitely be making again as we head into the cold winter months.
Great recipe! Between family interruptions, I finally got it made after two days! So worth it! A lovely soup- made my insides happy! I did use soy milk instead of coconut- only because I didn’t have coconut. I’m sure the coconut adds wonderful flavor too! Thanks!!
I live overseas and do not have ghee…what can be substituted?
Ghee is simply purified butter. It gives it a buttery flavor without dairy. Im sure butter, margarine, even coconut oil should work.
Oh my this was DELICIOUS!!! Used chicken broth instead because that’s all I had but followed the rest of the recipe as is. Plenty of leftovers too. A must try!!!
Loved this recipe. I used chicken broth as I had some homemade after having a roast chicken and I also blended the bacon into the soup for a richer taste. Delicious!
Homemade chicken broth and blended bacon are great ideas, Rachel!
Just wondering if you make this with Apple and potato skins on? Thanks.
First recipe from Recipe Central that I’ve made and it is an absolute success with the kids (6, and 3), and adults in the house, thank you!
Hooray! So glad everyone loved it!
With my dietary restrictions, I figured I wouldn’t be using the recipes on here, but some of the adaptations from other members work for me. It looks like it should freeze well, also- I bulk make soups and put them in wide mouth canning jars to freeze. Microwave, and dinner is served anytime of the year!
Yeah for a win!
I’m just trying the recipe for the first time. I know there’s a whole controversy about what is a sweet potato and what is a yam. In my mind yams are the orange, (like what you’d use for candied yams) and sweet potatoes are yellow and not quite as sweet as yams. With this being said, is the recipe calling for yams or sweet potatoes?
Hi Tina! A yam has a bark-like, dark, rough skin and the flesh tends to be a light yellow. A sweet potato can be yellow, orange, or purple, with fairly smooth skin that is a similar color to the flesh. Sweet potatoes tend to be sweeter than yams, so we recommend sweet potatoes with this recipe! We used orange sweet potatoes here, but you can try a different one if you prefer. 🙂 Looking forward to hearing how you like this recipe!
Thank you, Caitlin for your great explanation of the yams and sweet potatoes. I tried the recipe with sweet potatoes and it was very delicious. I got lots of compliments! Will definitely try it again.
You’re welcome, Tina. So glad to hear the recipe was a success and that you enjoyed it! 🙂