Smoky Sweet-Potato Soup

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
• 1/2 cup salted pepitas (green hulled pumpkin seeds)

Directions

1. 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.
2. 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.