Sweet Potato and Apple Soup

By Shawn Wilson


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. 

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