Chipotle sweet potato soup
Chipotle sweet potato soup
Ingredients:
2 pounds of sweet potatoes (about two large or three skinny ones), peeled and cubed
2 carrots, peeled and diced
2 stalks of celery, diced
1 medium onion, diced
4 cloves of garlic, minced
4 cups of chicken or vegetable broth
2-4 chipotles in adobo (depending on your heat tolerance) chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of olive oil
Salt and black pepper to taste
Sour cream
Cinnamon-chipotle pecans (recipe to follow)
Method:
Heat the olive oil on medium low in a large soup pot, and cook the onions, celery and carrot for 10 minutes, stirring occasionally. Add the garlic and cook for one more minute.
Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves and nutmeg to the pot. Bring to a boil and then simmer, covered, for 20 minutes or until sweet potatoes are tender.
Let the soup cool, and then in batches, puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
Serves 8
Cinnamon chipotle pecans
Ingredients:
2 tablespoons of butter
1 cup of chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon of chipotle powder
Salt to taste
Method:
Melt the butter in a skillet on low heat. Add the pecans and stir them until they are covered in the butter. Add the cinnamon and chipotle powder and stir to coat. Cook the pecans, stirring occasionally, for ten minutes. Salt to taste.
Notes: If you have cooked sweet potatoes leftover, you can add them instead and lessen the cooking time to about five minutes, which should be enough time for the flavors to come together
