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Gallery Smoky Sweet-Potato Soup Recipe Summary prep: 25 mins total: 40 mins Servings: 10

Ingredients Ingredient Checklist 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)

Gallery Smoky Sweet-Potato Soup

Recipe Summary prep: 25 mins total: 40 mins Servings: 10

Smoky Sweet-Potato Soup

Smoky Sweet-Potato Soup

Smoky Sweet-Potato Soup

Recipe Summary prep: 25 mins total: 40 mins Servings: 10

Recipe Summary

prep: 25 mins total: 40 mins

Servings: 10

prep: 25 mins

total: 40 mins

prep:

25 mins

total:

40 mins

Servings: 10

10

Ingredients

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)

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.

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.

Reviews (3)

 Add Rating & Review     41 Ratings   5 star values:        8    4 star values:        10    3 star values:        11    2 star values:        10    1 star values:        2

Reviews (3)

Add Rating & Review     41 Ratings   5 star values:        8    4 star values:        10    3 star values:        11    2 star values:        10    1 star values:        2

Add Rating & Review

41 Ratings 5 star values: 8 4 star values: 10 3 star values: 11 2 star values: 10 1 star values: 2

41 Ratings 5 star values: 8 4 star values: 10 3 star values: 11 2 star values: 10 1 star values: 2

41 Ratings 5 star values: 8 4 star values: 10 3 star values: 11 2 star values: 10 1 star values: 2

  • 5 star values: 8 4 star values: 10 3 star values: 11 2 star values: 10 1 star values: 2

    Martha Stewart Member     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.  

Martha Stewart Member     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!  

Martha Stewart Member     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.

    Martha Stewart Member

    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.

Rating: 5 stars

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!

Rating: Unrated

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.

All Reviews for Smoky Sweet-Potato Soup

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Smoky Sweet-Potato Soup

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest