Laura commented on my last soup recipe that it would be good with some chipotles in adobo added, and I totally agree! Her comment also reminded me of this soup, which I've been meaning to share with you all anyway. I got the recipe from a college friend on Facebook, but one of my regular food-blog-reads had posted the recipe and I'd bookmarked it ... so two separate recommendations and I was eager to give it a go!
Anyway, I strongly recommend this to all! It's easy, cheap and healthy (the theme of my cooking lately!) and has a really smooth but complex flavor. Use less chipotle if you're sensitive to spice.
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'm pretty sure I used 1+)
7 cups of low sodium chicken broth
sour cream, for serving (I used goat cheese; that crumbly Mexican cheese would be good, too)
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.
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'm pretty sure I used 1+)
7 cups of low sodium chicken broth
sour cream, for serving (I used goat cheese; that crumbly Mexican cheese would be good, too)
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.
My college friend served this over brown rice... Like I said, I served it with whole wheat crackers once and bread the next time. Enjoy!
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