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Spicy Apple-Sweet Potato Soup

An Olive Oil and Balsamic Condimento Recipe

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Prep Information

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6-8 people


  • 1-1/2 Tablespoons Organic Butter Olive Oil
  • 2 leeks, white and light green parts only, cleaned and sliced
  • 4 teaspoons minced fresh ginger
  • 2-1/4 lbs. sweet potatoes (orange variety), peeled and diced
  • 1/2 lb. russet or Yukon gold potatoes, peeled and diced
  • 1 to 1-1/2 lbs. tart apples (such as Granny Smith or Braeburn), peeled, cored and diced
  • 2 quarts vegetable or chicken stock
  • Salt to taste
  • Red Apple Balsamic Condimento to taste
  • Chili powder or chipotle chili powder for garnish (optional)


  • Heat the Organic Butter Olive Oil in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring for about 5 minutes or until tender. Add the ginger and stir together for about 1 minute or until fragrant.
  • Add the sweet potatoes, regular potatoes, apples and vegetable or chicken stock and bring to a simmer.
  • Add salt to taste, reduce the heat, cover and simmer for 45-60 minutes, until all the ingredients are tender.
  • Using an immersion blender, puree the soup until very smooth. If you don't have an immersion blender, use a regular blender and puree the ingredients in small batches. Return the pureed soup to the pot, heat through, and add more salt, if needed.
  • Ladle the soup into bowls, pour a little Red Apple Balsamic Condimento into soup, to taste, and sprinkle a little chili powder on top, as desired.
  • Serve immediately.
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