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Sweet Potato Soup with Ginger, Leek and Apple | Can't Stay Out of the Kitchen | this delicious #soup is wonderful comfort food & great for cool, winter nights. It's totally satisfying. #apples #sweetpotatoes

Sweet Potato Soup with Ginger, Leek and Apple

Teresa Ambra
Sweet and savory soup with both white and sweet potatoes, apples, leeks and onions. This is a great way to enjoy sweet potatoes and is comfort food that's mouthwatering and irresistible. Soup is gluten free and vegan.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 8
Calories 265 kcal

Equipment

  • 1 large soup pot with lid or Dutch oven
  • measuring spoons
  • measuring cups
  • 1 sharp knife to cut and mince vegetables
  • 1 immersion blender preferred or a regular blender
  • 1 soup ladle
  • 1 vegetable peeler
  • 1 wooden spoon

Ingredients
  

  • 2 tbsp. avocado oil or coconut oil
  • 2 leeks green top removed, washed thoroughly and diced
  • 4 tsp. fresh ginger peeled and minced
  • 3 large sweet potatoes peeled and chunked
  • 2 large Yukon gold potatoes peeled and diced, or russet potatoes
  • 4 large Granny Smith apples unpeeled, diced
  • 2 qts. vegetable broth
  • 1 tsp. sea salt or kosher salt, or more to taste
  • 1 tsp. Fresh lime juice for garnish, if desired
  • 1 tsp. medium-hot chili powder or chipotle chili powder for garnish, if desired
  • 1/4 cup pumpkin seeds for garnish

Instructions
 

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat.
  • Add the leeks and cook, stirring, until it is tender, 5-10 minutes.
  • Add the ginger and stir together until fragrant, about 1 minute.
  • Add the sweet potatoes, Russet or Yukon gold potatoes, apples, vegetable broth, salt, and bring to a simmer.
  • Reduce the heat; cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
  • Using an immersion blender or regular blender, purée the soup in batches until smooth.
  • Return the sweet potato mixture to the sauce pot, and heat through.
  • Check seasoning and add more salt if desired.
  • Ladle soup into bowls.
  • Garnish with roasted, salted pumpkin seeds, if desired.

Notes

NOTE: Be careful if transferring hot mixture to blender to puree, to avoid burns or scalding.
 
 
NOTE: You can also garnish soup by squeezing a little lime juice and sprinkling a little chili powder over each serving.
 
Recipe adapted from Martha Rose Schulman, New York Times.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 265kcalCarbohydrates: 53gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 324mgPotassium: 774mgFiber: 9gSugar: 19gVitamin A: 18399IUVitamin C: 17mgCalcium: 56mgIron: 2mg
Keyword apples, ginger, gluten free, leeks, potatoes, soup, sweet potatoes, vegan
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