Another perfect autumn recipe from The Apple Lover's Cookbook by Amy Traverso. And that gorgeous pumpkin pot by Staub sits atop my stove from mid-September through November 30.
Makes 6 cups
1 pound sweet potatoes (445 g) peeled and cut into 3/4-inch cubes
1/2 pound (227 g) baby-cut carrots
1 large apple (about 8 ounces) any apple, although sweet is ideal--unpeeled, cored, and cut into 1-inch pieces
5 tablespoons (75 ml) olive oil, divided
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 medium yellow onion, diced
1 to 2 inch piece ginger, peeled and cut into medium chunks
3 garlic cloves, coarsely chopped
1 bay leaf
4 cups (945 ml) reduced-sodium chicken or vegetable broth
1/2 cup (120 ml) fresh apple cider
Preheat the oven to 400 degrees. In a medium bowl, toss the potato, carrots, and apple with 3 tablespoons of the olive oil, 1 teaspoon of the kosher salt, and 1/4 teaspoon of the pepper. Arrange on a foil-lined sheet pan (I used a silpat) and roast until tender, about 30 minutes. Set aside.
Meanwhile, add the remaining 2 tablespoons oil to the pot and set over medium-high heat. Add the onion, ginger, garlic, bay leaf, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until the onions just begin to turn golden, 8 to 10 minutes. Add the roasted vegetables, broth, and cider, stir, and bring to a simmer. Reduce heat to low, cover and simmer for 30 minutes.
Remove the bay leaf from the pot and use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, process the soup in three batches to avoid splattering hot liquid. Return the pureed soup to the pot, taste for seasoning, and serve.
