Sweet Potato & Chipotle Soup

sweet potato soup

For tonight’s dinner, I made Sweet Potato & Chipotle Soup from the current issue of Everyday Food.

I am definitely adding this one to the Soup Rotation!

The recipe is labeled-“Smooth & Creamy with a Dash of Spice.”

They aren’t kidding!  You would never guess that there isn’t cream in this soup.  It’s velvety and thick!  Definitely coats the back of a spoon.

velvety & thick

It would be a perfect soup to veganize.  All you need is veggie stock instead of chicken stock.

That means you can eat it, Woot! I know how you love sweet potatoes!

What I like best is that it required few ingredients and there’s soo few calories!

I guess I won’t feel so bad when I load it up with chips & serve it with a quesadilla tonight!

Look how easy it is!

First, chop some onions-

the onion

Peel some sweet potatoes (this is probably the hardest part!)

peeling sweet potatoes SUX

Chop up those sweet potatoes-

chopping tators that are sweet

Saute some onion

stirring in the cumin & garlic

…..with some cumin

Chop up a chipotle chili in adobo

Boil & simmer the sweet potatoes.  Then puree the mixture!

go boil, you!

In no time you are able to sit down and enjoy this:

dinner tonight

Sweet Potato and Chipotle Soup

(Recipe Everyday Food Magazine)

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • coarse salt & ground pepper
  • 2 teaspoons ground cumin
  • 4 medium sweet potatoes (2lbs total) peeled and cut into 1 inch pieces
  • 2 cloves garlic, minced
  • 1/2 to 1 whole chipotle chili in adobo, chopped (i used a whole chili)
  • 7 cups of low sodium chicken broth
  • sour cream, for serving  (i didn’t have any and it was just fine!)

1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around the edges, about 7 mins. Add cumin & garlic and cook, stirring until fragrant, about 1 min. Stir in sweet potatoes, chile, and broth. Bring to a boil’ reduce to a rapid simmer, partially cover and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 mins.

2. Let soup cool slightly.  Using an immersion blender, puree soup in the pot.  You can use a blender if you work in batches.  Season with salt & pepper and serve!  Top with sour cream or serve with tortilla chips like I did!!

Related Posts Plugin for WordPress, Blogger...

13 Comments

say something
  • November 20, 2009

    this site is gorgeous. i want to make dis soup. thanks for the recipe girl.

  • November 22, 2009

    That looks so lovely. I need a soup rotation so I can add this to it!

  • November 23, 2009

    This is on my list to make this week before we leave for Thanksgiving – hope I have time!

  • November 24, 2009

    thanks crystal! your site is fricking hilarious!!! :)

    btw- the soup is even better on the second day!

  • November 24, 2009

    thank ewe prettie! i’ll make this!

    • November 24, 2009

      your welcome prettie. little did you know that you inspired my sweet potato craving that day! xoxox

  • Joy
    November 25, 2009

    I made this soup from the mag and looked for a site to share it with my friends and happened upon your page. Thanks for sharing…..
    where’s the garlic? And my sweet potatoes are a much different color.
    I bought them here in so cal from a local Vons. They are much more yellow in color.

    • November 25, 2009

      OMG i forgot to type garlic. Woops! Thanks for catching that Joy.

  • December 3, 2009

    OMG I am drooling! Tonight is the last of my yummy curry and tomorrow, hhmmm… Sweet Potato and Chipotle Soup ~ thanks for posting!

  • December 4, 2009

    enjoy it sharon! i hope it becomes part of your rotation!

  • Shakti
    January 5, 2010

    I made this last weekend Tracy. Loved it! I added two chipotle peppers for extra heat and it was good.

  • KT
    September 29, 2011

    This soup had a great flavor but my family and I would have liked some chunks of something (other than sweet potatoes). We were thinking corn, black beans, white spuds and/or zucchini. Has anyone experimented with adding any veggies but not pureeing them?

Leave a reply

*
*

Trackbacks & Pings