The name of this recipe should probably be “Curried Apple and Sweet Potato Soup with Pecans” but jeez – that’s kind of a mouthful, isn’t it?
Honestly, though, no matter what it’s called, it SHOULD be a mouthful, because omigod, this is GOOD. And it’s one of those things I just sorta pulled out of my, um, refrigerator because we had no leftovers for lunch and I didn’t want to cook fish again. It also gave me an opportunity to use one of those jars of roast turkey we canned a couple of weeks ago, but any leftover, cooked poultry will do. Actually, I’ve made this twice so far, the second time with leftover smoked pork shoulder, and it was every bit as good.
I used a Japanese sweet potato for this, but I think it would be just fine with an orange-fleshed variety, although the soup will be a touch less sweet (not necessarily a bad thing). The recipe calls for Fuji apples because that’s what I used, but you can use any sweet, firm apple that holds up well to cooking. You can also, if you wish, substitute the coconut milk with half and half – and probably save a calorie or two in the process – but the soup is just wonderful as written; warm, hearty, filling and satisfying, and the servings are quite generous. The curry and cayenne give it a bit of kick, too, but not so much that those in your household with tender palates won’t be able to enjoy it.
I topped the soup with toasted pecans, which gave it a marvelous textural contrast and another layer of flavor (and because I love them), but you can leave the nuts off – the soup won’t suffer at all. Leave out the turkey and it will make a lovely first course dish.
Oh – it’s Whole30 compliant, too.
- 1 small onion, chopped
- 1 tablespoon ghee or clarified butter
- 2 small Fuji apples, peeled, cored and diced
- 1 large sweet potato, peeled and cubed
- 4 cups chicken stock, preferably homemade
- 1 cup coconut milk
- 1 tablespoon curry powder
- 1 teaspoon cinnamon
- 1/8 teaspoon cayenne pepper, or to taste
- 2 cups cooked turkey, chopped
- salt and pepper, to taste
- In a small stock pot, cook the onion in the ghee over medium heat until it begins to soften, about 2 or 3 minutes; add the apple and cook, stirring occasionally, for another 2 to 3 minutes.
- Increase the heat to high and add the sweet potato and chicken stock to the pot; bring to a boil. Reduce the heat and simmer, uncovered, until the sweet potato is easily pierced with a fork, about 10 minutes.
- Using an immersion blender, puree the mixture until thick and smooth. Or, working in batches, transfer to a blender or food processor, puree until smooth, and return the soup to the pot.
- Stir in the coconut milk, curry powder, cinnamon, cayenne and turkey. Simmer until the turkey is heated through; season to taste with salt and pepper. Garnish with toasted pecans, if desired, and serve.
- Nutrition (per serving): 372 calories, 20.2g total fat, 64.4mg cholesterol, 247.8mg sodium, 682.5mg potassium, 23.9g carbohydrates, 3g fiber, 10.7g sugar, 25.8g protein