Sweet Potato Soup with Ginger, Leek and Apple
Sweet and savory soup with both white and sweet potatoes, apples, leeks and onions. This soup is both gluten free and vegan.
Ingredients
- 2 tbsp. avocado oil or coconut oil
- 2 leeks green top removed, diced
- 4 tsp. fresh ginger peeled and minced
- 3 large sweet potatoes peeled and chunked
- 2 large Yukon gold 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
- Fresh lime juice for garnish, if desired
- medium-hot chili powder or chipotle chili powder for garnish, if desired
- 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.
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