The creamy texture of this orange-colored soup is accented with a crisp salsa. Add the Red Pepper Cream in a colorful swirl for a stunning presentation.

For the soup

2 ancho chilies (see Tip)
2 tablespoons olive oil
½ cup coarsely chopped onion
½ cup coarsely chopped carrot
¼ cup coarsely chopped celery
6 cups vegetable stock
½ cup red wine, optional
2 red sweet potatoes, peeled and cubed (about 3 cups)
1 russet potato, peeled and cubed (about 2 cups)

For the salsa

1 cup Granny Smith apple (at room temperature) in ½-inch dice
¼ cup toasted chopped pecans
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
1 teaspoon minced red jalapeño chile, or to taste

For the Roasted Red Pepper Cream

½ cup coarsely chopped jarred roasted red bell peppers
¼ cup sour cream (nonfat is fine)
Salt to taste

To complete the soup

1 cup half-and-half, whole milk, or skim milk
Salt and freshly ground pepper to taste

Rinse the ancho chilies; put them in a small bowl and cover with boiling water. Soak until softened, about 20 minutes.

Meanwhile, heat the olive oil in a soup pot over medium heat. Add the onion, carrot, and celery; cook, stirring occasionally until tender, about 10 minutes.

Stir in the stock, wine (if using), and potatoes. Drain the chilies; remove the stems, rinse to remove the seeds, and coarsely chop. Add to the soup pot. Increase the heat to high and bring the liquid to a boil. Then reduce the heat to medium, cover, and cook until the potatoes are very tender, about 10 minutes.

While the soup is cooking, stir together the salsa ingredients in a medium bowl; adjust the seasoning to taste. Purée the bell pepper and sour cream in a blender and season to taste; transfer to a plastic squeeze bottle.

When the potatoes are done, transfer the vegetables and stock (about 2 cups at a time) to a blender; purée.

Pour the soup back into the pot. Add the half-and-half and stir gently over medium heat. Season to taste.

Top each serving with a scoop of salsa. Surround with swirls of the sour cream mixture.

Advance preparation

Cover and refrigerate the soup and sour cream mixture separately for up to 3 days. Prepare the salsa just before serving. The soup thickens while standing; add vegetable stock or water to thin when reheating.