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.
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.
- 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
- Heat oil in a large pot over medium heat. Cook garlic and leek until tender and translucent.
- 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.
Serve with a few pepitas (roasted pumpkin seeds) sprinkled on top with some crusty bread on the side.