Curried Sweet Potato Soup with Apple Salsa

As the weather dips down nothing beats a big bowl of warm nourishing soup.

To lighten this hearty dish up a little bit, I added some apple salsa as garnish. Yum!

Try it and let me know your thoughts.

Curried Sweet Potato Soup with Apple Salsa
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Food is medicine
Serves: 4 servings
  • 1 tbsp. olive oil
  • 2 tsp. organic curry powder
  • ⅛ tsp. black pepper
  • ½ tsp. ground nutmeg
  • 1 large onion, peeled and quartered
  • 1 tsp. sea salt
  • 4 sweet potatoes, peeled and cut into large chunks
  • 1 inches ginger, peeled and chopped
  • 2 garlic cloves, peeled and chopped
  • 4-5 cups veggie broth or chicken broth
  • 1 tbsp. grass-fed butter
  • 1 apple, cored and diced
  • ¼ cup cilantro, minced
  • 1 shallot, peeled and minced
  • 2 tsp. apple cider vinegar
  • 1 tbsp. extra virgin olive oil
  1. Heat olive oil on a medium heat in a soup pot.
  2. Add curry, pepper and nutmeg, and cook 1-2 minutes.
  3. Add onion and sea salt, and cook 2-3 minutes or until wilted.
  4. Add sweet potatoes, ginger and garlic and saute additional 2-3 minutes.
  5. Add veggie broth, cover and bring to a boil.
  6. Lower heat to simmer and cook 15 minutes or until sweet potatoes are easily pierced.
  7. Place the cooked vegetables (plus some broth) into a food processor and puree.
  8. Add the puree back into the soup pot with butter and stir to combine.
  9. Taste and adjust seasoning if needed.
  10. In a mixing bowl combine apple, cilantro, shallot, lemon juice and olive oil.
  11. Add a pinch of sea salt and black pepper.
  12. Garnish individual bowls with a dollop of apple salsa