Smoky Sweet-Potato Soup

Rating: 3.29 stars
41 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 10
  • 1 star values: 2

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.

Martha Stewart Living, October 2011

Gallery

Recipe Summary

prep:
25 mins
total:
40 mins
Servings:
10
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

Advertisement

Reviews (3)

41 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 11
  • 2 star values: 10
  • 1 star values: 2
Anonymous
Rating: 5 stars
12/23/2014
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.
Anonymous
Rating: Unrated
11/15/2011
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!
Anonymous
Rating: Unrated
11/08/2011
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.
Advertisement
© Copyright 2021 marthastewart.com. All rights reserved. Printed from https://www.marthastewart.com 06/12/2021