This weather has me craving anything warm and yummy. In times like these, soup is always the right answer! I decided to veer from the traditional potato soup theme and make a sweet potato & apple soup for a hearty twist that’s both savory and a touch sweet.
(Of course, I also have a vegan potato soup recipe for you. Of course.)
Easy, quick, filling yet not heavy or rich, and as spicy as you want to make it — this beautiful bowl of satisfying soup will warm your belly and cure a potato soup craving without nightshades. This sweet potato and apple soup would also be delicious with a Crusty Gluten Free French Baguette, just sayin’!
The inspiration for this unique soup combination is hardly a romantic story, as it was born out of necessity. It’s the reality of my busy life that many of my recipes are created merely because I have ingredients that I suddenly realize need used before they go bad.
Here, the three sweet potatoes in this recipe were staring at me from the edge of their useful life, so they became soup. What’s in your kitchen that needs “used”? I bet it would taste good in a soup!
Throw it into a pressure cooker like mine or an instapot if you’ve got one, and you’ve got soup in mere minutes, with fresh ingredients and a recipe that used to take hours of advanced planning (who even does that anymore? certainly not me!).
Seriously, this is such a great last minute dinner option when you have a pressure cooker on hand – it’s changed my dinner making life!
If you’re looking for other hearty sweet potato recipes this season, check out my gluten free sweet potato curry recipe. No one will ever suspect sweet potatoes are at the heart of this thick and creamy curry that can spice up any meal! It’s also Low FODMAP and Plant Paradox-friendly, if that appeals to you.
So gather those ingredients staring at you and throw them in a pressure cooker to see what comes out? It could just turn out to be the next great thing, like my gluten free sweet potato & apple soup!
Gluten Free Sweet Potato & Apple Soup
Ingredients
- 2 Tbs. extra virgin olive oil
- 1/2 cup diced red onion OR 1 Tbs. diced dried onion (skip for Low FODMAP and add 2 tsp. cumin instead)
- 2 tsp. finely grated fresh ginger
- 2 apples, peeled & coarsely chopped (Fuji, Gala …)
- 1 celery rib, diced
- 1 1/2 lbs. sweet potatoes, peeled & chopped into 1 inch or smaller chunks (approximately 3 large or 5 small-medium sized sweet potatoes)
- 1 qt. vegetable broth (I used Savory Choice™ Vegetable Broth Concentrate)
- 1 chipotle pepper in adobo sauce, minced – add more or less according to preference (La Morena®, Goya & La Costeña® are gluten-free, but always check packaging) - optional ingredient -
- salt & black pepper to taste
Garnish:
- sour cream, dairy or non-dairy/vegan or plain yogurt
- grated fresh ginger
Instructions
In a large stock pot, heat oil over medium heat, then add the chopped onion and grated ginger. Cook until the onion is translucent, stirring frequently (approximately 3 minutes).
Add the apples and celery, stirring to coat with remaining oil. Cook for 5-7 minutes while preparing the sweet potatoes.
Add the sweet potatoes and vegetable broth, then bring to a boil. Reduce heat once boiling, and partially cover with a lid. Simmer until the sweet potatoes are fork tender, 30-45 minutes, depending on the size of the sweet potato pieces. Add the chipotle pepper.
If using a pressure cooker or instapot instead, add all prepared ingredients to the pot and set to cook on high pressure for 6 minutes (or follow directions in your instapot recipe book). Once the pressure valve releases, the soup is done.
Use an inversion blender to purée until smooth, or alternatively purée in a blender or food processor in batches. Season with salt and pepper, according to taste.
Serve warm, garnished with grated fresh ginger and a swirl of sour cream, if desired.
Notes
I've linked to the Cuisinart pressure cooker* I use and love. The pressure cooker instructions are tailored to this machine. Follow specific directions for your unique machine for best results.
Enjoy!!
And pin for later!
*As with any of my posts, some links may lead to affiliate sites or codes. Purchasing anything through those links will not cost you any more, but some small amount of the sale may come back to help fund this site. You can read my full disclosure policy here.
ah this soup sounds like the best way to warm up as the month get colder and darker. I love apple in soup, especially with potato!
I cannot get enough apples right now and when I saw this I had to check it out! Love the combo of apples and sweet potatoes but have never had them together in a cozy soup like this. I just want to snuggle up with a bowl.
It truly is a winning combination! I hope you love it, Sarah!
~jules
I don’t make a lot of soups but I need to, this looks so yummy! I love the apple/sweet potato combo!!
Yum! This soup sounds amazing and like something my whole family would enjoy. Adding it to my must make list!
Jules, thank you for the sweet potato and apples soup. I’ve made it several times over the last couple of years but for the life of me can’t remember how many servings? I made it for Thanksgiving but can’t remember if I doubled or tripled the recipe. I am making for a girls getaway this weekend and need 12 portions with salad and paninis! What are your thoughts?
I’m so glad to hear you love this recipe, Pamela! I’ve updated it for you so it’s easier to print, and also added the servings. I’d say if you’re serving salad, soup and paninis, you could double this recipe and be fine, but if you want to have leftovers for lunch or if anyone isn’t eating the paninis, maybe triple it. Have a great girl’s weekend getaway!
~jules
I made it this week and it was GREAT, Jules! I used a little less of the adobo because I’m heat-wimpy but it was perfect for me. Thanks!
So glad you loved it! “Heat-wimpy” is a great term! LOL!
hi Jules, first I want to Thank You for your amazing website, products, and especially your wonderful recipes. I was diagnosed 6 months ago and you have been a godsend to me!
I absolutely love soup this time of year as its very cold in Northern MI so I can’t wait to try this one. I wanted to share an idea with you and all my celiac community. I have found using plain Greek yogurt in place of sour cream is a wonderful free substitute its also high in protein and calcium and has 0 fat.
Jackie – so glad I have been a help to you!!!! I love the idea of using Greek Yogurt as a sour cream replacement. If folks can tolerate cow’s milk dairy, it’s so healthy and would work great in this recipe as a topping. Thanks so much!!!
I don’t have apples but I have pears, do you think I could substitute?
Marti – I would think pears would work fine here. Let me know how it turns out!! YUM!
Sounds delicious, and can’t wait to make it.
Great Lorie! I hope you do get to try it!
I can’t eat ginger, as I’m allergic to it. What would be a good substitute?
Bea, any yummy savory spices that you enjoy would work in this soup, as the sweet potato base is quite neutral and can be built upon with other spices. For example, using curry here would make this a lovely, richly flavored soup, but with a different flavor profile. Enjoy!
This looks great! I happen to have sweet potato and apples in my pantry as well
Delicious.. I made this for dinner last night. It was quite spicy for everyone else though. So next time I will not use the pepper. Maybe a little cumin? PS I am not usually a soup eater, so thank you for this easy and tasty recipe.
Deborah – I LOVE cumin! I’m sure it would be wonderful in this recipe, and not spicy. Give it a try!
OKAY This is wonderful. Turned out very nice and I added goat cheese for my garnish. Thanks again!
Fantastic Sheryll! Glad to hear it!!!
Yum on the goats cheese~excellent idea! I will add that to mine when I make it.
I’m going to try this, but I can’t have the pepper(nightshade intolerant). I can use black pepper, but don’t know if that will give it enough spice. Any ideas. This is a perfect recipe for me today. After implant surgery I can only have soft foods and am wanting something other than yogurt and grits. YUM.Thanks
Sheryll – Any spice you like to add taste, or keep it mild with no chipotle pepper. Whatever you can tolerate and you’re up for! Enjoy & take care!
You could try a little yellow curry past to give you some heat. vary the amount depending on how hot you want it. I got this idea from one of Jules’ other recipes from her Free for All Cookbook called Curried Carrot Soup. It was to die for
It will give you a more indian flair however rather than latino flair from the adobo peppers. Good luck, hope it works. Oh, and Jules had you put a scoop of fruit chutney in the bottom to go with the soup to give that sweet-hot combo~deeelish!
Total yum, Jules!! I think many of us operate on what needs to be used up. Often I do, that’s for sure.
If this soup is the result, that can only be a good thing. 
I look forward to trying it soon!
xo,
Shirley
You’ll love it, Shirley! And you can add more or less spice, depending on who you’re having over for dinner!