Smoky Apple Sweet Potato Soup

Ready for some veggies? After a week (or three) of Halloween candy, I figured you *might* be looking for a healthy alternative to Snickers and Reese's. And I'm not referring to fruit-flavored laffy taffy! REAL VEGETABLES. Get on it!

This soup is relatively simple, but FLAVORFUL. I'm on a smokey/spicy flavor kick, so get ready for smoked paprika and chipotle in adobo — two of my favorites!

This recipe starts with bacon, although you could omit the bacon (and sub veggie broth for the chicken broth) if you want a vegetarian soup. Roast some sweet potatoes, then fry up some bacon pieces, then throw in onions, garlic, flavors, and APPLE! Adding the apple was a genius, albiet last minute "let's try this!" decision. It worked out well!

Go make this tonight, to get your veggies in (start the week right, right?), and start detoxing your candy-belly away. Or, just go make this because it's really freaking delicious.

Smoky Apple Sweet Potato Soup

• Author: by Mary
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 minutes
• Yield: 4 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 large sweet potatoes, peeled and cubed into 1" pieces
• olive oil
• salt + pepper
• 2 tsp smoked paprika
• 5 strips bacon, diced
• ½ large onion, diced
• 4 garlic cloves, minced
• ⅔ cup minced apple
• 2 chipotle peppers in adobo sauce, minced, + 2 Tbsp adobo sauce
• 3 cups chicken broth
• 1 avocado, cubed

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Instructions

1. Preheat the oven to 400 F. Toss the cubed sweet potatoes one Tablespoon of olive oil, ½ teaspoon each of salt, pepper, and smoked paprika. Spread in a single layer on a baking sheet and bake until fork-tender (about 30 minutes).
2. When the sweet potatoes are almost done roasting, heat a heavy soup pot over medium heat. Add the bacon and cook until crispy, then remove the bacon and leave the fat in the pot. Set the bacon aside.
3. Add the onion and garlic to the pot, scraping with a wooden spoon to get the bacon bits off of the pot. After one minute, add the apple, chipotle peppers, adobo sauce, and remaining 1 ½ teaspoon smoked paprika. Cook for five minutes, or until the apples are fully softened.
4. Add the (hot) roasted sweet potatoes, cook for one minute, then add the chicken broth. Bring to a boil, then reduce heat and use an immersion blender to blend the soup until smooth. Add more broth as necessary to achieve your desired consistency.
5. Season with salt and pepper to taste.
6. Serve with bacon and avocado on top.

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