2poundssweet potatoes,peeled and chopped (approximately 5 medium)
1poundcarrots,peeled and chopped (approximately 2 cups)
1tart apple (such as Granny Smith), peeled and chopped (approximately 1 1/2 cups)
3cupschicken or vegetable stock,either homemade or low-sodium
1/2teaspoonground cinnamon
1/4teaspoonground allspice
1/8teaspoonground cayenne pepper(you can add more if you like a bit of heat)
1/4cup+ 2 tablespoons heavy cream(milk may be substituted, see notes)
1teaspoonkosher salt,or to taste
1/2teaspoonground black pepper,or to taste
Instructions
Add the olive oil to a large Dutch oven or heavy bottom saucepan set over medium-low heat. Have a small liquid measuring cup of water nearby. Once the oil has warmed up, add the onions along with a pinch of salt. Cook for 3 minutes, stirring.
Add the sweet potatoes, carrots, and apple, adjust the heat to medium, and cook for an additional 10 minutes, stirring periodically. To infuse flavor into the soup, you’ll want to “deglaze” the pan 2-3 times. As a brown layer of caramelization forms on the bottom of the pan, add a small drizzle of water, about 1-2 tablespoons, and use a spatula to scrape up the brown bits, stirring them back into the soup. If no glaze appears after a few minutes, turn the heat up to medium-high.
After 10 minutes of stirring and deglazing, add the stock, cinnamon, allspice, and cayenne, then turn the heat up to high. Bring the soup to a boil, then reduce the heat to low. Give the soup a stir, and cover the pot, leaving the lid slightly ajar so steam can escape. Let the soup simmer for 20 minutes.
Remove the soup from the heat and allow to cool for a few minutes, then puree in a blender or food processor in batches. An immersion blender will also work, but the soup won’t be quite as silky.
Return the soup to the pot and stir in the cream, salt and pepper. Taste and adjust seasonings if desired. If you want to thin out the soup, you can add some additional cream, milk or stock (try not to add too much or it might dilute the other flavors).
Leftovers will keep in an airtight container in the refrigerator for up to one week. They can also be frozen for up to three months.
Notes
Heavy cream substitutions and notes: For a soup that's lower in fat and calories, you can use half-and-half, whole milk, 2%, etc. You can also make a vegan soup using options like soy milk or coconut milk. Keep in mind that fat equals flavor, so lower fat and calorie options won't have the same richness. You can always add some extra fall spices like cinnamon and nutmeg to try and ramp up the flavor.