A harmonious blend of sweet apples, creamy sweet potatoes, savoury spices and hot chillies, this velvety soup is a perfect lunch option on a cold, wintry day. So wholesome is this soup it’s sure to maintain stamina levels for the remainder of the workday
In a large bowl, add sweet potatoes, apples, cinnamon, chili pepper and oil. Season with salt and pepper and stir until well combined.
Line baking sheet with parchment or foil. Spread potato and apple mixture evenly on baking sheet and place in preheated oven. Roast for 45 minutes to an hour, stirring occasionally, until apples and sweet potatoes are golden and tender.
In a large pot over medium-high heat, add butter and melt completely. Add chopped onions and thyme and sauté for 5 to 6 minutes or until onions are tender and lightly golden.
Add roasted potato and apple mixture milk and water. Decrease heat to medium and let simmer for 20 to 30 minutes.
Once simmered, remove the chili and thyme sprigs and discard. Purée soup with a blender or hand blender until very smooth. Just before serving stir in cider vinegar and season with salt and pepper.
While the soup is simmering, heat a small frying pan over medium heat, add 1 tbsp (15 ml) of butter and let melt completely. Add thyme sprigs, cinnamon, cayenne, walnuts, salt and pepper. Continue to sauté for 4 to 5 minutes, stirring frequently until walnuts are golden and fragrant.
Serve soup piping hot with a garnish of warm, spiced walnuts.
Per serving: 290 calories, 6 g protein, 16 g fat (4 g saturated fat), 34 g carbohydrates, 5 g fibre, 10 mg cholesterol, 780 mg sodium, %RDI:Iron 6%, Calcium 15%, Vitamin A 320%, Vitamin C 15%