Sweet Potato Soup With Ginger, Leek and Apple

• 2 tablespoons canola oil or butter
• 2 leeks, white and light green parts only, cleaned and sliced
• 4 teaspoons minced fresh ginger
• 2 1/4 pounds orange sweet potatoes (like jewel yams or garnet yams), peeled and diced
• 1/2 pound Yukon gold or russet potatoes, peeled and diced
• 1 to 1 1/4 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

1. Heat the oil or butter in a heavy soup pot or Dutch oven over medium heat.
2. Add the leek and cook, stirring, until it is tender, about 5 minutes.
3. Add the ginger and stir together until fragrant, about 1 minute.
4. Add the sweet potatoes, regular potato, apples and water and bring to a simmer.
5. Add salt to taste, reduce the heat, cover and simmer 45 minutes to an hour, until all of the ingredients are thoroughly tender.
6. Using an immersion blender, puree 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.
7. Return to the pot, heat through and adjust salt.
8. Ladle into bowls, squeeze a little lime juice and sprinkle a little chili powder over each serving and serve.

canola oil, leeks, fresh ginger, orange sweet potatoes, gold, tart apples, water, salt, lime juice

Taken from cooking.nytimes.com/recipes/12180 (may not work)