A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce—which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.
Fast, easy, cheap, and delicious: this is forever one of my favorite soups. The ginger and chipotle (two of my favorite flavors *anyway*) really marry well. I've also found this recipe hardly requires any salt.
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.