Green Apple, Carrot, and Sweet Potato Soup with Ginger

Though not traditional, preroasting the apples and vegetables lends this superb soup a luxurious taste. Any tart apple can replace the Granny Smith variety, if desired.

MAKES 4 SERVINGS

1⁄2 pound Granny Smith apples, peeled if desired, cored, cut into 1 1⁄2-inch pieces

1⁄2 pound carrots, peeled, cut into 1-inch pieces

1⁄2 pound sweet potato, peeled, cut into 1⁄2-inch pieces

1 tablespoon canola oil

1⁄4 teaspoon salt

3 cups reduced-sodium vegetable broth

1⁄2 cup water, plus additional, as needed

1 tablespoon chopped fresh ginger

2 to 3 teaspoons reduced-sodium soy sauce, or to taste

2 to 3 teaspoons toasted (dark) sesame oil, or to taste

Freshly ground black pepper, to taste

Chopped garlic chives or green parts of scallions (optional)

Preheat oven to 400F (205C).

In a large bowl, combine apples, carrots, sweet potato, canola oil, and salt; toss well to coat. Arrange in a single layer on an ungreased rimmed baking sheet. Bake for 15 to 20 minutes, or until soft and lightly browned.

Transfer roasted vegetables to a medium stockpot and add the broth, water, and ginger; bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes are tender, 12 to 15 minutes.

Transfer the soup to a food processor fitted with the knife blade, or a blender; process until smooth and pureed. Return to the pot and stir in the soy sauce, sesame oil, and pepper; reheat over low heat, stirring occasionally and thinning with water, as needed. Serve warm, garnished with the chopped garlic chives, if using.

{PER SERVING} Calories 197 • Protein 10g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 7g • Sodium 648mg

hancheng

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