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Food for Thought - Rapids' Blog
86 the candied yams from your Thanksgiving menu and instead wow your guests with this roasted sweet potato and apple soup recipe. Serve from our mirror finish soup chafer, the centerpiece of your Thanksgiving Table.
Recipe for Roasted Sweet Potato Soup
- 2 lbs sweet potatoes, peeled and diced
- 1 parsnip, peeled and diced
- 2 cloves garlic, chopped
- 3 tablespoons extra virgin olive oil
- Salt to taste
- 6 cups vegetable broth
- 1 cup cold-pressed apple cider
- 1 teaspoon green jalapeno sauce
- 1-2 Granny Smith apples, finely diced
- 2 tablespoons Italian flat leaf parsley, finely minced
Preheat your oven to 400 degrees.
In a bowl, toss the diced sweet potatoes and parsnip with the garlic, olive oil, and salt. Spread these on a sheet pan and bake for 45 minutes or until tender. Use a spatula to turn the vegetables in the middle of the cook time.
In a blender, puree half of the vegetables with 3 cups of broth. Transfer to a large saucepan. Repeat with the remaining broth and vegetables.
Add the apple cider and green jalapeno sauce and heat through. Taste, add salt if needed.
Wow your guests by using Rapids Mirror Finish Soup Chafer as your Thanksgiving table's center piece! Serve this soup as your Thanksgiving Dinner starter dish!
When you serve the soup, garnish with the diced apples and minced parsley.