November 20, 2009

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!!

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