The last few days have been a little rough around here.  A weekend of long work days, coming home Sunday night to one sick boy that quickly turned into 3 sick boys. It’s days (and nights) like this that can leave a mama feeling very tired.

But let’s look on the bright side, shall we?

It’s November!  The trees are in full color, the air is cooler and our calendar is looking lighter.  Thanksgiving is in just a few weeks…my favorite holiday.  No pressure, no shopping.  Just family and food.  I’ve been brainstorming about our Thanksgiving menu already.  Sweet potatoes will surely make an appearance.

sweet potato soup

As a child I loved sweet potatoes.  Except they were the kind that came from a can, swimming in a mysterious, sweet, brown syrup.  Back then I could’ve easily eaten a whole can had my mom let me.  Now, years later, I still love them, but have left the canned version behind for the real deal, in more grown up dishes. Like this soup. Often sweet potatoes are served as a sweet dish, but this soup takes it in another direction entirely.  Smoky, savory, spicy.

sweet potato soup

sweet potato soup

Smoky Sweet-Potato Soup


  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1 small leek, white and pale green parts only, rinsed well and thinly sliced
  • 1 Granny Smith apple, cored, peeled and cut into 1 inch chunks
  • 1 celery stalk, thinly sliced
  • 1 teaspoon finely grated fresh ginger
  • 2 pounds of sweet potatoes, peeled and cut into 1 inch cubes
  • 6 cups vegetable stock
  • 1 medium, canned chipotle chile in adobo sauce (this adds a lot of spice and heat, may want to omit if making for kids)
  • Kosher salt and pepper


  1. Heat oil in a large pot over medium heat. Cook garlic and leek until tender and translucent.
  2. Add apple, celery and ginger, cook for 3 minutes. Add sweet potatoes and stock. Simmer until potatoes are tender, about 15 minutes. Add chile. Using an immersion blender (food processor or blender work too) puree until smooth. Season with salt and pepper to taste.

from Martha Stewart Living Magazine

sweet potato soup

Serve with a few pepitas (roasted pumpkin seeds) sprinkled on top with some crusty bread on the side.


4 Responses to Smoky Sweet-Potato Soup

  1. Erin says:

    Yum! Sweet potatoes together with chipotle is one of my favorite combos! I will definitely be trying this soup!

  2. Nichole says:

    Alison, this looks amazing!
    I have a love affair with soup every autumn.
    This one is going on my list for this week!
    Thank you. :)

  3. oooo yum! I can imagine it´s nice with the touch of apple!

  4. jenna says:

    Made this tonight with a loaf of Irish Brown Bread – delicious! The pepitas were are great suggestion, as well. Thanks for sharing!

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