Total Time
Prep 10 mins
Cook 30 mins

The original of this recipe came from The Simply Healthy Lowfat Cookbook, 1995, but has been tweaked a little.

Ingredients Nutrition


  1. In Dutch oven or flameproof casserole, cook the cumin over medium heat, shaking & stirring pan frequently, until it is fragrant & toasted, 4-5 minutes.
  2. Add diluted chicken broth, apple juice concentrate, yams, apple, onion, pepper & cinnamon, then cover.
  3. Bring to boil over high heat, then reduce heat to medium-low & simmer until yams & apple are tender, about 20 minutes.
  4. Transfer soup to food processor or blender & puree.
  5. Return mixture to pan & add milk, then Cook over medium heat, stirring frequently, until heated through.
  6. Ladle soup into bowls, top with yogurt & sprinkle with cilantro or parsley.
Most Helpful

This was delicious and easy to prepare. I decided to omit the apple juice concentrate and found the soup to be the right level of sweetness without it. I did end up adding a little curry powder to the soup, it just seemed to round out the flavor a bit more, and I might try a little thyme or sage next time - it seemed to need just a bit of something extra. I should add that this made just two servings for me, but we really love our soups!

duonyte November 08, 2011

What a yummy soup! Just loved the blend of flavours. I used 2 cups of apple juice rather than apple juice concentrate (which I never buy) and water and two Granny Smith apples and slightly more than the specified amount of sweet potatoes and I blended the soup with a stick blender: so much easier. I served this with a generous dollop of my favourite creamy Greek yoghurt. Thank you so much for posting this wonderful recipe. Made for Newest Zaar Tag.

bluemoon downunder January 14, 2009

I like sweet potatoes, I like apples! I think this would be great as an appetizer soup. It was a little sweet for me to be a main dish soup. Made for Please Review My Recipe tag!

breezermom December 31, 2008