Sweet Potato And Apple Soup

Ingredients

• 2 tablespoons olive oil
• 8 ounces onion – chopped
• 2 cloves garlic – minced
• 1 tablespoon ginger – finely grated
• 2 pounds sweet potato – peeled, cut into 1-inch cubes
• 1 pound Granny Smith apples – peeled, cored, chopped
• 0.5 teaspoon ground cinnamon
• 4 sprigs fresh thyme sprigs
• 1 leaf bay leaf
• 1.5 teaspoons kosher salt
• 0.5 teaspoon black pepper – freshly ground
• 6 cups vegetable broth (low-sodium)
• 1 cup apple cider (unfiltered)
• 1 tablespoon lemon juice
• extra-virgin olive oil – for serving
• pumpkin seeds (pepitas) – toasted (for serving)
• chives – thinly sliced (for serving)

Instructions

1. Warm the olive oil in a large heavy pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and lightly sweet, 5–7 minutes.
2. Stir in the minced garlic and grated ginger and cook until fragrant, about 1 minute.
3. Add the sweet potato cubes, chopped apples, ground cinnamon, thyme sprigs, and bay leaf. Season with the kosher salt and black pepper. Cook, stirring, for 2 minutes to coat the vegetables with aromatics.
4. Pour in the vegetable broth and the apple cider. Bring to a boil over high heat, then reduce to a gentle simmer. Partially cover and cook until the sweet potatoes are very tender and the apples are starting to break down, 20–25 minutes.
5. Remove and discard the bay leaf and thyme sprigs. Blend the soup until completely smooth using an immersion blender, or in batches in a countertop blender (vent the lid and cover with a towel to avoid splatters).
6. Return the soup to low heat. Stir in the lemon juice and simmer for 1–2 minutes to meld. Taste and adjust seasoning with more salt and pepper as needed. If too thick, thin with a little hot water or broth; if too thin, simmer uncovered a few minutes to reduce.
7. Ladle into warm bowls and finish with a light drizzle of extra-virgin olive oil, a sprinkle of toasted pepitas, and sliced chives to serve.