This soup recipe came in my mailbox the other day, and as soon as I saw it, I knew I wanted to make it. However, things never quite work out exactly as planned, so I had to change it. Mostly because I started it at around 4, not realizing that it was a slow cooker recipe. Anyway, here’s what I did:
First, I took 3 sweet potatoes and pierced them with a fork. I put them in the oven to bake for about 45 minutes at 450. I did them this way because I really, really dislike chopping and peeling them. Then I cut them in half, and scooped the potato out with a spoon into a pot. I added approximately 1 cup of soup stock and 1 cup of apple cider, and put it on to simmer to finish cooking the potatoes.
While the potatoes were simmering, I chopped up 2 apples (I used gala, they were on sale last week). I put them in a frying pan with 1 tbsp of margarine. I added 1 tbsp of ginger, 2 tsp of curry, and 2 tsp of onion powder. I cooked the apples for about 5 minutes on a medium heat, then I added them to the pot. The mixture simmered for about another hour, and then I mixed it all together with my immersible blender. At this point, I added a little more cider, just because I like it creamy.
I also toasted some bread to go along with the soup. I sliced a ciabatta loaf in half, and added someolive oil and parsley, and then cooked it under the broiler in the oven until it toasted.
This one got the seal of the approval from my two year old, as well. He especially liked to dip the bread into the soup.