I went to grab an apple for my son, spotted the sweet potatoes teetering on the edge of “use me now,” and figured I’d roast them. Then I noticed the leftover peppers. Then I checked what I could make with sweet potatoes and peppers. And then… I made soup. Mom brain at its finest (and yes, I turned off the oven).
This sweet potato soup was inspired by Love & Lemons, but adapted to fit what I had on hand—and it turned out so good, I had to share.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Makes: 6 Cups
🧡 What I Used:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 1 teaspoon sea salt
- Freshly ground black pepper
- 2 medium sweet potatoes (about 1½ lbs), peeled and cubed
- 1 bell pepper (red, orange, or yellow)
- 1 apple, peeled and chopped
- 3 garlic cloves, grated
- ¼ tsp ground ginger (or 1 tsp fresh grated)
- 1 tsp ground coriander
- ½ tsp smoked paprika
- 1 tsp apple cider vinegar
- 3 to 4 cups vegetable broth
- 12 oz almond milk (or full-fat coconut milk if you prefer)
🍲 How I Made It:
- Heat olive oil in a large pot over medium heat. Add onion, salt, and pepper. Sauté until soft, 5–8 minutes.
- Add sweet potatoes, apple, and pepper. Cook until they begin to soften, about 8–10 minutes.
- Stir in garlic, ginger, coriander, and paprika. Add apple cider vinegar, broth, and almond milk. Bring to a boil, then cover and simmer until potatoes are tender, 20–30 minutes.
- Let cool slightly. Blend until smooth using an emulsifier (mine hadn’t seen daylight since 2015!) or a regular blender.
Optional: Save a few chunks of sweet potato and apple to stir back in for texture—my husband’s suggestion, and a good one.
Serve with crusty bread or grilled cheese. Cozy perfection.
🥄 Why I Love It:
This soup is forgiving, flavorful, and flexible. It’s a great way to use up produce, and the almond milk swap keeps it light while still creamy. Whether you’re in your soup era or just looking for a new fall favorite, this one’s worth a stir.
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