Perfecting sweet potato soup

A few weeks ago, pretty charged up about my new immersion blender, I tried a sweet potato chipotle soup recipe. The soup was good, but seriously spicy hot. I have been wanting to perfect it ever since and finally had the chance when I was gifted with two of the world’s largest sweet potatoes this week. I decided to make two batches: one without the chipotle chili and one with. The result made four lunches and I like both. The chipotle version has the perfect bit of spiciness and a hint of sweet smokiness. Bonus: (almost) zero fat… I’m a fan.

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Sweet Potato Soup

2 tablespoons olive oil                   1 medium white onion
2 cloves of garlic                              4 carrots                                            
2 tsp ground cumin                        salt and pepper
2 extra large (or 3-4 medium) sweet potatoes
6 cups vegetable broth (I actually used 4 + 2 cups chicken broth)
1 chipotle chile in adobo sauce

Heat the oil in a dutch oven (or large soup pot) over medium heat. Add the chopped onion, seasoned with salt & pepper, and saute until lightly browned. Stir in the cumin and garlic (minced). Add the sweet potatoes and carrots– chopped in about one inch pieces– and broth. Bring to a boil and then simmer for about 20-25 minutes. Once the potatoes are soft, remove from heat and let cool. When the soup is still slightly warm, use your immersion blender until it is smooth. If you don’t have an immersion blender, scoop the soup into a blender and puree in batches.

At this point, the soup is good and ready to eat! I split it into two batches and added about a quarter of a chipotle chili to what was still remaining in the pot. I blended in the chile and eventually added about a teaspoon or two of the adobo sauce. This part is all about personal preference so just adjust until it fits to your taste!

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