Sweet Potato-Chipotle Soup

I’m so excited to share this Souper Sunday recipe with you! It’s always fun to find a new favorite. The sweet potatoes give this soup a perfectly smooth consistency, and the smokey chipotle is a wonderful compliment to their sweetness. Garnet or Jewel sweet potatoes should be used for here; they are sometimes sold as “yams” but they’re not actually yams. This soup packs a kick, so if you are sensitive to spicy foods you’ll want to open the chipotle and remove the seeds before mincing it. I’ve adapted this recipe from one on the Stonyfield Organic website.

Sweet Potato-Chipotle Soup

Sweet Potato-Chipotle Soup
Serves 8

2T butter or ghee
1 onion, chopped
2 cloves garlic, minced
2t ground cumin
1 chipotle chile in adobo sauce, minced
1T adobo sauce
6c. chicken broth
2lbs. sweet potatoes, peeled and cut into 1″ cubes
1c. cream
Salt and pepper, to taste

In a large pot, melt the ghee over moderate heat. Add onion and sauté for about 5 minutes, until soft. Add garlic and cumin and cook for 1 minute more, until fragrant. Stir in broth, chipotle, and adobo sauce and add sweet potatoes. Cover and bring to a boil. Reduce heat to low and simmer for 15-20 minutes, until sweet potatoes are very soft. Remove from heat and use an immersion blender to pureé until smooth. Return to heat and stir in cream. Season with salt and pepper, to taste. Serve with an additional drizzle of cream or a dollop of sour cream.

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1 Response

  1. September 30, 2014

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