2large sweet potatoeschopped into 1.5-inch pieces (about 6 cups)
1large onioncut into wedges
1large Fiji applepeeled, cored, and cut into wedges
5large cloves garlicpeeled
2tablespoonsolive oil
2cupschicken stock
0.5teaspoongratedfresh ginger
1teaspoontamari/soy sauceuse coconut aminos for Whole30/Paleo
1teaspoondried thymecrushed - or 2 teaspoons fresh
.75cupmilkI used unsweetened cashew milk - substitute unsweetened almond milk for Whole30/Paleo
sea salt and ground pepperto taste
Instructions
Preheat oven to 400° F. Line a baking sheet with parchment paper, set aside.
Peel and chop 2 large sweet potatoes. Place the sweet potato chunks in a large bowl with the onion wedges, apple wedges, and garlic cloves.
Toss with olive oil, salt and pepper, then spread out over a prepared baking sheet.
Place in the oven and bake for 45 minutes, until the vegetables are fork tender.
Place half the the vegetables into a blender, add half of the chicken stock and puree until smooth. If the mixture is too thick, add more stock to thin.
Pour the mixture into a Dutch oven or large cooking pot and puree the second batch.
Stir the soup to combine, and to see how thick it is in it's current state. Add the thyme, grated ginger, tamari.
Gradually add enough milk to achieve your desired thickness. Adjust seasonings and heat if needed before serving.
Notes
Substitute unsweetened almond milk, water or additional chicken stock for Whole30/Paleo.
Substitute vegetable stock and non-dairy milk for vegan.
Store leftover soup in the refrigerator in an airtight container up to 4 days.
For longer storage, place cooled soup in zipper top freezer bags and freeze for up to 3 months. Defrost overnight in the refrigerator and reheat before serving.