Ingredients
- 1 tablespoon butter
- 1 large onion, diced
- 2 shallots, minced
- 2 pounds sweet potatoes, peeled and cubed
- 1/2 pounds carrots, peeled and cubed
- 2 tart apples, peeled and cubed
- 1/2 ripe papaya, peeled, seeded, cubed
- 3 1/2 cups chicken stock
- 1 1/4 cup water
Directions
- Melt butter in large stockpot.
- Saute onions and shallots over medium-high heat until tender. About 3 - 5 minutes.
- Reduce heat.
- Add potatoes, carrots, apples, and papaya and saute for 8 minutes. Stir frequently while sauteing.
- Add chicken stock and water.
- Simmer for about 30 minutes until vegetables and fruits are tender.
- In batches, tranfer soup to food processor and puree.
- Return soup to saucepan, stir until well blended.
- Reheat soup.
- Serve soup hot.
If you enjoyed this post, make sure you subscribe to my RSS feed!
0 responses so far ↓
1 Sweet Potato Recipes « Jen’s Genuine Life // Nov 8, 2007 at 6:10 pm
[...] Jen’s Sweet Potato and Apple Soup [...]
2 Menu Plan Monday « Jen’s Genuine Life // Nov 25, 2007 at 11:33 pm
[...] Leftovers Saturday: Baked Potato Soup, salad, Pumpkin Bread with Cream Cheese Filling Sunday: Sweet Potato and Apple Soup, salad, [...]
3 Menu Plan Monday « Jen’s Genuine Life // Nov 26, 2007 at 12:08 pm
[...] 7 Layer Casserole Tuesday: Sweet Potato and Apple Soup, Salad, muffins Wednesday: Roast, carrots, potatoes Thursday: Baked Potato Soup, Salad [...]
4 Reynolds Handi Vac versus the FoodSaver Vacuum Sealer « Jen’s Genuine Life // Dec 10, 2007 at 12:06 pm
[...] Vac does not work well with liquids. When we make a batch of chili, spaghetti, chicken pot pie, or soup, we will still use the FoodSaver because it can handle liquids [...]
Leave a Comment