Sweet Potato Soup With Ginger, Leek and Apple
Published December 12, 2011
Andrew Scrivani for The New York Times
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons canola oil or butter
2 leeks, white and light green parts only, cleaned and sliced
4 teaspoons minced fresh ginger
2 ¼ pounds orange sweet potatoes (like jewel yams or garnet yams), peeled and diced
½ pound Yukon gold or russet potatoes, peeled and diced
1 to 1 ¼ pounds tart apples, like Braeburn or Granny Smith, peeled, cored and diced
2 quarts water
Salt to taste
Fresh lime juice and medium-hot chili powder or chipotle chili powder for garnish
Nutritional analysis per serving (6 to 8 servings)
43 grams carbs; 215 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams fat; 7 grams fiber; 1135 milligrams sodium; 3 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil or butter 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 45 minutes to an hour, until all of the ingredients are thoroughly tender.
- Step 2
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.
Advance preparation: You can make this a day ahead, but it's best freshly made.
Private Notes
Comments
I added a can of coconut milk & lemon juice. Amazing!
I was excited to try this recipe but underwhelmed by the result. I found the flavor flat and the texture thin. The only changes I made were to add a handful of carrots and swap the water for veggie broth. In retrospect, I think the coconut milk (as suggested above) would be a helpful addition.
The real flavor is from the ginger.... Salt is important.
I used less water and the texture was perfect. I was liberal with the lime juice, salt and white pepper. Also added chile crisp to taste and it was lovely!
Used vegetable stock & coconut water instead of plain water.
Be liberal with the salt, since there is no stock. I added a can of coconut milk as suggested and it was lovely.