Description
Velvety sweet potatoes and tender apple cubes mingle with aromatic ginger and thyme, then blend into a silky soup. Sharp cheddar adds a savory tang while cream brings richness. A warm, satisfying bowl perfect for chilly afternoons.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 2 medium sweet potatoes peeled and diced
- 1 large apple peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and grated ginger and cook for another minute.
- Add diced sweet potatoes, chopped apple, vegetable broth, thyme, and cinnamon.
- Bring the mixture to a boil, then reduce heat and simmer until sweet potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
- Return the soup to low heat and stir in shredded cheddar cheese until melted.
- Pour in heavy cream and season with salt and pepper, heating just until warmed through.
- Ladle into bowls and serve immediately.
Notes
- For a vegan option, omit cheddar and heavy cream and use nutritional yeast and coconut milk.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.
- Add a pinch of cayenne pepper for a spicy kick.
- Garnish with extra shredded cheddar or fresh herbs like parsley or chives.