Jalapeno Sweet Potato Soup |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From . Am stashing this for cool weather this fall when the sweet potatoes are harvested but there are still plenty of jalapenos in the garden. Serving size is a guesstimate until I make it. Can make vegan using vegetable stock instead of the chicken broth. Ingredients:
3 jalapeno peppers |
2 sweet potatoes |
1 large white onion |
4 cups chicken broth |
2 teaspoons chili powder |
2 tablespoons cumin |
1 teaspoon thyme |
1 teaspoon ancho chili, powdered |
1 teaspoon new mexico chile powder |
1 teaspoon cilantro |
1 teaspoon oregano |
Directions:
1. Peel and dice the potatoes. Dice the onion and jalapeno peppers. Add all ingredients to a pot and bring to a boil. Reduce heat and simmer 20-25 minutes.
2. Transfer mixture to a blender and mix well.
3. Strain the soup to remove any stems.
4. Serve in your favorite soup bowl. Sprinkle with cilantro and dollops of sour cream.
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