Smoky Sweet-Potato Soup
A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce. (You may want to omit the chile if making this for kids.) The silky soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.
- 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)
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.
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.