Sweet Potato and Apple Soup
Description
The soup is simple and quick to prepare. Preheat the oven to 200 degrees. Place sweet potatoes on a baking sheet and roast for 1 hour, turning once, until very tender. Once cooled, remove the skin. Meanwhile, heat oil in a large pot over medium heat. Add onion, season with salt and pepper, and sauté, stirring occasionally, until soft and caramel-colored, about 20 minutes. Add bell pepper, jalapeño, and garlic. Cook for 5 minutes. Add sherry (if using), sweet potatoes, and broth. Stir to combine. Bring to a boil, reduce heat, and simmer for 20 minutes. Puree the soup in a blender. Pour into a clean pot. The soup should be thick; add a bit of water and adjust seasoning if desired. In a small saucepan over medium heat, bring vinegar, honey, and curry powder to a boil. Add apples, stir for 1 minute, then remove from heat. Ladle soup into bowls, top with a spoonful of the apple mixture, a spoonful of yogurt, sprinkle with mint, and serve. Serve with fresh herbs and sour cream.