- 3 tablespoons olive oil
- 4 shallots, sliced
- 1 pound tart apples, cored and cut into 1/4-inch pieces
- 2 tablespoons grated fresh ginger
- 1 lime, zested and juiced
- 1/4 teaspoon red pepper flakes, or more to taste
- 1/4 teaspoon ground cayenne pepper, or more to taste
- 2 quarts chicken broth
- 2 (15 ounce) cans sweet potatoes, drained
- 1/2 teaspoon salt, or to taste
- 1 lime, cut into wedges
- Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, red pepper flakes, and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
- Pour chicken broth into pot; add sweet potatoes and salt. Cover and bring to a boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.