It’s dinner time! Delicious autumnal soup & sandwich

Last weekend mom and I packed into the car and made the drive to Ellijay to find some yummy apples and such. I’m just going to say right now it was a crazy drive. Way too many people on the road and a long drive. We did, however, find some yummy things, like fried pies and fresh apple cider, and strange things, like yards full of unicorns, that made the trip worth it. We came home with bags full of apples and sweet potatoes which inspired me to find healthy and delicious recipes to use these farm fresh ingredients.
Tonight was soup night. And it is delicious!

Curried Sweet Potato & Apple Soup

• 3 pounds sweet potatoes
• 1 tablespoon olive oil
• 1 sweet onion
• 1 celery stalk
• 1 apple
• 2 large carrots
• 1 cup cream
• 24 oz. chicken stock
• 1 tsp. curry
• 1 tbsp. brown sugar
• dash red pepper flakes
• salt and black pepper

Directions

1. Heat oven to 400° F.
2. Prick the potatoes with a fork, place on a baking sheet, and roast until tender, 40 to 45 minutes.
3. Meanwhile, chop your onion, celery, carrots, and apple. Add to a large pot and cook with olive oil stirring occasionally, until soft, 10 to 12 minutes.
4. Halve the potatoes, scoop out the flesh, and add to the pot. Add chicken stock (I added about half a box of stock, so 24 oz.). Mash veggies. Add cream, curry, brown sugar, pepper flakes, salt and pepper to taste. Cook until heated through, 8 to 10 minutes.
5. Serve and enjoy!

I served this yummy soup with these delicious crostini sandwiches.

Fig, Pear, & Brie Crostini
Slice ciabatta or other crusty bread. Toast the bread, drizzle with fig jam, top with brie, pear, and toasted walnuts. Drizzle more fig jam and add a fig or two to the top. So good!
Let me know what you think!

What is your favorite food on a chilly October night?

Bon Appetit!
Chelsea