Smoky Sweet-Potato Soup
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Martha Stewart Living, October 2011
- Prep Time 25 minutes
- Total Time 40 minutes
- Yield Serves 10
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Ingredients
- 3 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1 small leek, white and pale-green parts only, thinly sliced and rinsed well
- 1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
- 1 celery stalk, thinly sliced
- 1 teaspoon finely grated fresh ginger
- 2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 6 cups chicken stock
- 1 medium canned chipotle chile in adobo sauce
- Coarse salt and freshly ground pepper
- 1/2 cup salted pepitas (green hulled pumpkin seeds; wholefoods.com)
Directions
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Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
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Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.
Only use one chile! I only used two and it was still hot. The pumpkin seeds at the end really make a big difference. I also added some greek yogurt as a garnish to balance out the flavors. Also, just added a little more water so it was not so much like baby food. Overall good!
This is a very tasty and a lovely fall recipe! One suggestion, and maybe it was me, but I misread the chipotle chile line item. I read, 1 medium can of chipotle chiles in adobo sauce. Yes, I put the whole can in, 9 chiles in fact. Made a delicious "curry" topping though, with beef and a few potatoes and carrots. I made a new batch of the soup without the chiles to cut the fire of my first mistake. Still spicy but my lips and mouth thanked me. Definitely only 1 chipotle chile is needed.