Perfect Soup for a Pumpkin Pot

At the start of the fall season my mom gave my sisters and I each a lovely pumpkin cast iron pot.  We had been admiring the one she puts on display every year, so her thoughtful gesture really means a lot. Every time I look at my new pot I think of my mom and the amazing meals she prepares.

Until Thanksgiving, this pumpkin pot will rest on my stovetop, replacing my trusty bright green Le Creuset pot. The pumpkin pot is so festive and pretty – I can’t help but feel inspired to make warm and homey meals. Yesterday, my husband requested a healthy soup for lunch, so I tossed together some seasonal ingredients sitting on the countertop. My Sweet Potato and Carrot Soup with Green Apple turned out to be a wonderful way to get in several servings of vegetables while enjoying the earthy and sweet flavors of fall.

Sweet Potato and Carrot Soup with Green Apple

8 cups water, chicken stock or vegetable stock (I used some homemade chicken stock)

1 large sweet potato, peeled and diced

2 large carrots, peeled and diced

1 yellow onion, peeled and roughly chopped

1-2 cloves garlic, smashed

1 large Granny Smith apple, peeled and chopped

1 bay leaf

Salt, pepper to taste

Bring water or broth to a boil and drop in all remaining ingredients except the apple. Cook until sweet potato and carrot begin to soften.  Add apple and continue to cook until all vegetables are soft.  Remove bay leaf.

Using an immersion blender, blend the ingredients until they reach a smooth and creamy consistency. Stir in salt and pepper as needed.

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1 Comment for this entry

  1. This is a good reason for me to splurge on an immersion blender. The soup looks really good!

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