Sweet Potato, Carrot & Apple Soup

This Sweet Potato, Carrot & Apple Soup from healthy living and cooking maven Kelly Pfeiffer of popular blog "Nosh and Nourish" is a delicious school day lunch or dinner. The use of everyday ingredients, including 4 superfoods (coconut oil, sweet potatoes, chickpeas, Greek yogurt) make it an easy weekday recipe. For more ways to squeeze in superfoods, pick up Kelly's book Superfoods at Every Meal.

Sweet Potato, Carrot & Apple Soup

YIELD: 3 OR 4 SERVINGS

Ingredients

• 1 tablespoon (14 g) coconut oil
• 2 sweet potatoes, peeled and diced
• 1 tablespoon (8 g) minced garlic
• 3 apples, cored and diced (Kelley recomends Fuji Apples)
• 8 carrots, sliced
• 1 cup (240 g) chickpeas, rinsed and drained
• 4 cups (940 ml) chicken broth
• 11 ounces ( 310 ml) plain coconut water
• 1 1/2 teaspoons ground ginger
• 1 teaspoon sea salt
• 2 tablespoons (5 g) minced fresh sage
• 2 cups (470 ml) water
• Toasted bread, for serving
• Greek yogurt, for serving (optional)

Directions

In a large stockpot over medium-heat, melt the coconut oil. Add the sweet potatoes and garlic and sauté for approximately 5 minutes, until the sweet potatoes are softened. Add the apples, carrots, chickpeas, broth, coconut water, ginger, salt, sage, and water, bring to a boil, then lower and heat and simmer for 30 minutes, or until the carrots and apples are completely softened. 

Using an immersion stick blender- a blender or food processor will also work- puree the soup until smooth. If using a blender, transfer the hot soup in batches and hold the lid of the blender with a pot holder. 

Serve with toasted bread and a dollop of Greek yogurt.

Leftovers for Lunch

Ladle leftovers into this 12 oz vacuum-insulated food jar for a belly-warming, nourishing lunch the next day! 

What are some of your favorite soups to send for lunch? Let us know in the comments below!