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Lunch

Smoky Sweet-Potato Soup

A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce—which can be omited for spice-free eaters. The silky Sweet-Potato Soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.

Ingredients :

    3 tablespoons extra-virgin olive oil
    3 garlic cloves, minced
    1 small leek, white and pale-green parts only, thinly sliced and rinsed well
    1 tart green apple, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
    1 celery stalk, thinly sliced
    1 teaspoon finely grated fresh ginger
    2 pounds sweet potatoes, peeled and cut into 1-inch cubes
    6 cups chicken stock
    1 medium canned chipotle chile in adobo sauce
    Coarse salt and freshly ground pepper
    ½ cup salted pepitas (green hulled pumpkin seeds)

Direction :

    Heat oil in a large pot over medium heat. Cook garlic and leek until soft and translucent, about 4 minutes. Add apple, celery, and ginger, and cook for 3 minutes. Add sweet potatoes and stock, and simmer until sweet potatoes are tender, about 15 minutes. Add chipotle chile.
    Working in batches, transfer mixture to a blender, and puree until smooth, transferring soup to a large bowl as you work. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Season with salt and pepper. Sprinkle with pepitas before serving.