Cancer Nutrition Consortium

New England Sweet Potato and Apple Soup

This hearty soup is delicious, healthy, and a little bit sweet!

Serves 4.


  • 2 Cortland Apples Peeled; Cored; Diced
  • 1 Sweet Potato Peeled; Cut into small cubes
  • 1 White Onion Small; Peeled; Diced
  • 1 Carrot Small; Peeled; Diced
  • 1 Celery Stalk Diced
  • 1 Garlic Clove Smashed
  • 1 Thyme Spring
  • 1 Parsley Stem
  • 1 Bay Leaf
  • 3 tbsp Canola Oil
  • 4 cups Vegetable Stock Low sodium; Can replace with water
  • 4 drops Worcestershire Sauce
  • Salt To taste
  • Pepper To taste


  1. Add oil to medium size pot and place over medium heat.
  2. Add the onions, heat for 3 minutes.
  3. Add the celery and carrots. Reduce heat to low and cook for 6 minutes.
  4. Add garlic, stir to combine.
  5. Add sweet potato and apples.
  6. Add thyme, parsley and bay leaf.
  7. Add vegetables stock OR water.
  8. Increase heat and bring to boil.
  9. Lower heat to simmer for 25 minutes. Then remove sprig, stem and bay leaf.
  10. Adjust seasoning as needed and serve warm.
  11. Tip: If a smoother consistency is desired, place finished soup in a blender and blend until smooth.

Nutrition Info

Calories: 190

Total Fat: 7g

Sodium: 175mg

Potassium: 222mg

Total Carbohydrate: 23g

Dietary Fiber: 7g

Protein: 1g

Posted on: February 10, 2015

By: Chef Kevin Doherty

Delaware North

Kevin C. Doherty serves as a regional executive chef for Delaware North Sportservice at TD Garden in Boston, overseeing all culinary operations at the arena, which Delaware North owns and operates.