Martha Stewart Living Smoky Sweet-Potato Soup

Fall is one of my favorite times of the year. I love everything about it, the smells, the decorations, and most importantly the cooking and baking. One of the foods that I absolutely love to cook in the fall is soup. This week I decided to make a whole week of soup and chili. The first soup that I decided to make was from Martha Stewart Living magazine and the recipe was for Smoky Sweet-Potato Soup.

This recipe has 12 ingredients. It takes a total of 40 minutes to prepare, 20 minutes of which is active. I was pleased to find that my local grocery store is now carrying both leeks and pepitas, which made me very happy. In the past I have been unable to find either ingredient. I used homemade chicken stock which I already had in my freezer. I did find that it took longer than the suggested 20 minutes for the sweet potatoes to fully cook, probably closer to 30-35 minutes. I followed the remainder of the recipe as written.

If you like spicy soup, you will like this recipe. It definitely has a kick from the chipotle chile. To cut down on the heat, you could always seed the chili before adding it to the soup. I like that this soup doesn't use heavy cream or butter, making it far less in fat than many soup recipes. My husband and two-year-old liked this recipe, my five-year-old ate too many cookies and didn't want to try any of the soup for dinner. Overall, a delicious, easy, and low-far soup, perfect for the fall season.

This recipe is currently unavailable on-line, but can be found in the October 2011 issue of Martha Stewart Living magazine. There is a recipe for Sweet Potato and Chipotle Soup and Roasted Sweet Potato Soup with Curried Apples, which use some of the same ingredients and would have some of the same flavors. These recipe can be found on the Martha Stewart website.