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Sweet Potato Soup With Ginger, Leek and Apple

5.0(362)

This was our favorite recipe test of the soup batch. Inspired by a sweet potato and apple purée I make every year for Thanksgiving, the soup also has savory overtones. For a spectacular finish, garnish each bowl with a squeeze of lime and a sprinkle of medium-hot chili powder or chipotle chili powder.

by Martha Rose Shulman

Open original recipe

One Pot, Appetizer, Main Course

Servings

(6–8)

Total time

1h 10m

Calories / serving

215 kcal

Ingredients (9)

serves

2 tablespoons canola oil or butterbutter
2 leeks, white and light green parts only, cleaned and slicedleek
4 teaspoons minced fresh gingerginger
2 1/4 pounds orange sweet potatoes (like jewel yams or garnet yams), peeled and dicedorange
1/2 pound Yukon gold or russet potatoes, peeled and dicedpotato
1 to 1 1/4 pounds tart apples, like Braeburn or Granny Smith, peeled, cored and dicedapple
2 quarts waterwater
Salt to tastesalt
Fresh lime juice and medium-hot chili powder or chipotle chili powder for garnishlime

Instructions (2 steps)

01Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat. Add the leek and cook, stirring, until it is tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the sweet potatoes, regular potato, apples and water and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
02Using an immersion blender, purée the soup (or you can use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing) until very smooth. Return to the pot, heat through and adjust salt. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.