Sweet Potato and Apple Soup

Nourishing sweet potatoes, the sweet notes of apple, and the smoky finish of Smoked Redmond Real Salt Apple Pecan create a perfect fall and winter soup dish. Warm up with every spoonful!


  • 1 Tbsp. butter
  • 2 medium-sized sweet potatoes, chopped
  • 2 carrots, chopped
  • 2 celery stocks, chopped
  • 1/2 yellow onion, chopped
  • 2 tsp. Smoked Redmond Real Salt Apple Pecan, divided 
  • 1 apple, peeled and chopped
  • 3 garlic cloves
  • 1 tsp. fresh thyme, chopped
  • 2 tsp. curry powder
  • 3 cups low sodium chicken broth or bone broth (try Redmond Heritage Farms Chicken Bone Broth if you live in Utah) 
  • 1/2 cup of heavy cream (may substitute broth)
  • Candied pecans for garnish


  1. In a medium pot, add butter, sweet potatoes, carrots, celery, and onion. Season with 1 tsp. Smoked Redmond Real Salt, or to taste. 
  2. Cook over medium heat, stirring occasionally, 8-10 minutes. 
  3. Add apple and garlic and cook another 3-5 minutes, stirring occasionally. 
  4. Add 1 tsp. Smoked Real Salt, thyme, curry powder, and chicken broth.
  5. Bring to a boil and simmer for 30-35 minutes until vegetables are tender.
  6. Remove from heat and add the cream. 
  7. Puree with an immersion blender or food processor.
  8. Serve garnished with candied pecans. 

Leave a comment

Please note, comments must be approved before they are published