Sweet Potato and Chipotle Soup |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
From Everyday Food. They say you can find canned chipotle chiles in adobo in the international section of the grocery store. They also suggest stir a little of the adobo into the soup for a spicier taste. Ingredients:
2 tablespoons olive oil |
1 medium white onion, chopped |
coarse salt |
ground pepper |
2 teaspoons ground cumin |
2 garlic cloves, minced |
4 medium sweet potatoes, peeled and cut into 1-inch pieces (2 lbs) |
1/2-1 chipotle chili, in adobo, chopped |
7 cups low-sodium chicken broth |
sour cream, for serving |
toasted flour tortilla, wedges for serving (optional) |
Directions:
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 edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth.
2. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, about 20-25 minutes.
3. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth. Return to pot over low heat and season with salt and pepper.
4. Top with sour cream and serve with tortilla wedges, if desired.
|
|