Sweet Potato Soup with Ginger, Leek, and Apple
6 Servings
Prep time
1 hr
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free

Adapted from www.nytimes.com


2 Tcanola oil
2 leeks (white and light green parts only, cleaned and sliced)
4 tginger (fresh, minced)
2 1⁄4 lbsweet potatoes (peeled and diced)
1⁄2 lbpotatoes (Yukon Gold or russets, peeled and diced)
1 lbapples (tart, Braeburn or Granny Smith, peeled, cored, and diced)
2 qwater
  lime juice (fresh , for garnish)
  chili powder (for garnish)


Heat the oil in a large soup pot over medium heat. Add the sliced leeks and sauté until tender, about 5 minutes. Stir in the ginger and cook until fragrant, 1 minute. Add the sweet potatoes, potatoes, apples, and water, and bring to a simmer. Sprinkle in salt to taste, reduce heat to a simmer. Cover and simmer for 45 minutes to an hour until the sweet potatoes and potatoes are tender. 

Purée the soup using a blender (work in batches and place a kitchen towel on top to avoid splashing) or use an immersion blender. Purée until very smooth. Return to pot to allow to heat through. Adjust the salt if needed. Serve with a bit of lime juice and chili powder spinkled onto each bowlful.

Adapted from www.nytimes.com