SWEET POTATO SOUP WITH GINGER, LEEK AND APPLE

Sweet Potato Soup With Ginger, Leek and Apple image

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.

Provided by Martha Rose Shulman

Categories one pot, soups and stews, appetizer, main course

Time 1h10m

Yield 6 to 8 servings.

Number Of Ingredients 9

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Ingredients

2 tablespoons canola oil or butter
2 leeks, white and light green parts only, cleaned and sliced
4 teaspoons minced fresh ginger
2 1/4 pounds orange sweet potatoes (like jewel yams or garnet yams), peeled and diced
1/2 pound Yukon gold or russet potatoes, peeled and diced
1 to 1 1/4 pounds tart apples, like Braeburn or Granny Smith, peeled, cored and diced
2 quarts water
Salt to taste
Fresh lime juice and medium-hot chili powder or chipotle chili powder for garnish

Steps:

Heat 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.
Using 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.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 4 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1123 milligrams, Sugar 13 grams, TransFat 0 grams