Thursday, March 04, 2010

Sweet Potato & Chipotle Soup

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!

I made this soup in late January and we loved it; I froze the leftovers and we had them last week and enjoyed it as much the second time as we did the first! We ate it the first time with some homemade whole wheat tortillas that I then toasted until they were crispy (brushed with some olive oil and salt -- basically crackers). And goat cheese. I added more than HH because I was pretty, er, generous with the chipotle. Second time around was more simple -- just some artisan bread and a little laughing cow added too mine (I still couldn't handle the heat).

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.

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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