Recipe by: Martha Rose Shulman
Total time: 1 hr 10 minutes Serves: 6-8
Ingredients:
- 2 tablespoons olive oil
- 2 leeks, white and light green parts only, cleaned and sliced
- 4 teaspoons minced fresh ginger or ¼ tsp dry
- 2¼ pounds sweet potatoes, peeled and diced
- ½ pound yukon gold or russet potatoes, peeled and diced
- 1 to 1¼ pounds tart apples,, peeled, cored and diced
- 2 quarts water
- Salt to taste
- Fresh lime juice and medium-hot chili powder or chipotle chili powder for garnish
Directions:
- Heat the oil 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 for 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.
TIP
- Advance preparation: You can make this a day ahead, but it’s best freshly made.