Sweet Potato and Apple Soup on a counter with a dollop of cream Recipe

by hopeful September 07, 2018

Creamy Sweet Potato and Apple Soup

If you or someone you love is currently undergoing chemotherapy or radiation therapy to treat cancer, you know how important it is to have a few easy-to-prepare, healthy recipes on file for those times when cooking a huge meal falls low on your priority list.
Meal preparation for cancer patients isn’t just about finding high-calorie, comforting food, however. There are other side effects of cancer treatment that may make eating difficult or unappealing, which can lead to weight loss. Many patients experience sores or tenderness in the mouth, which can make eating solid foods difficult and which makes a hearty soup a must for sustaining strength and physical well-being.
This creamy soup is built on a foundation of sweet potatoes, which may carry additional health benefits. Sweet potatoes can be helpful to anyone experiencing the lower GI discomfort sometimes associated with chemotherapy or radiation treatments, including constipation or bowel discomfort. The potential benefits of adding sweet potatoes to your diet don’t stop there, however.  A single sweet potato contains over 500 percent of the recommended daily allowance for vitamin A, is loaded with antioxidants and may even have specific anti-cancer effects. According to the National Institutes of Health, 80 percent of the protein in sweet potatoes is a type of protease inhibitor, which may have anti-cancer effects and suppress the growth of some types of cancer cells.
Easy to eat, easy on the stomach and a potential cancer fighter? This recipe is a win-win-WIN for anyone undergoing cancer treatment, and belongs in every caregiver’s cookbook.

Sweet & Apple Potato Soup Ingredients 

  • 1 tablespoon butter
  • 1 sweet white onion, diced
  • Kosher salt and ground black pepper
  • 1 large sweet potato, peeled and chopped
  • 1 Granny Smith or other tart apple, peeled, cored and chopped
  • 1/4 teaspoon ground ginger
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • Squeeze of lime, optional
In a large saucepan or stockpot, melt butter over medium-high heat. Add onions, season with salt and pepper, and sauté until translucent, stirring often, about five minutes.
Add the sweet potato, apple, and ginger, and stir to combine. Add two cups of water and stir to combine. Cover, reduce heat and cook for 45 minutes, or until potatoes are very soft.
Working in batches with a countertop blender or using an immersion blender, blend until smooth. Add chicken broth and heavy cream, and adjust salt and pepper to taste, if necessary. Finish with a squeeze of lime juice or Greek yogurt (see note).
*Note: If you have sores or tenderness in the mouth, omit the smoked paprika, the lime juice and the Greek yogurt.

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