October 14, 2011

Chipotle sweet potato soup

Soup is the ultimate cold-weather food. When the season turns cool, I immediately start turning to soup recipes. I have quite a lot of favorites, but am always trying out new ones, too. Soup from a can is something I've vowed to never eat again. For one, soup is simple to make at home and the types you can make are pretty much endless. Also, even if you buy the "healthy" soups, they usually still have a lot of sodium and are mostly broth. I'm a big believer in ingredient quality and control - I want to know what is in my soup, including how much salt (or MSG). Plus it's a great way to use a variety of vegetables.

I was in the mood for something spicy when I made this soup and it did not disappoint. The sweet potatoes and a bit of sugar helped to counterbalance the chipotle. When the sweet potatoes were pureed, they were creamy and smooth, giving the soup a very luxurious feel. If you don't like a lot of heat and spice, you may want to cut back on the amount of adobo sauce. This recipe will make about four servings. 

Chipotle sweet potato soup
about 1 pound of sweet potatoes, unpeeled 
2 shallots, peeled and halved
olive oil
1/2 teaspoon smoked paprika
1 chipotle pepper in adobo sauce, minced plus about 1-2 teaspoons of sauce
sea salt and fresh cracked black pepper, to taste
2 to 2-1/2 cups vegetable stock/broth
about 2 teaspoons of unbleached cane sugar, to taste
sour cream, for serving

Preheat the oven to 425 degrees. Place the sweet potatoes and shallots on a baking sheet and drizzle with about 1 tablespoon of olive oil. Place in the oven and cook until tender, turning halfway through cooking. The amount of time will vary depending on the size of your sweet potatoes, but you want to be able to easily pierce them with a fork. When they are cooked, remove from the oven and place the sweet potatoes on a plate or cutting board to cool.

In a soup pot, warm a good drizzle of olive oil over medium heat. Add the shallots, the chipotle and adobo sauce, paprika, salt, and pepper. Stir and cook for about 2 minutes. Add the vegetable stock and stir well to scrape up all the spices from the bottom of the pan. Turn off the heat.

Cut the sweet potatoes in half. Remove most or all of the skin and cut the sweet potatoes into chunks. At this point you can add the sweet potatoes to the soup if you have an immersion blender. Otherwise, place them in a regular blender or food processor along with the broth. Puree until smooth (return to the pot, if needed).

Turn the heat back on low-medium. Let the soup come to a boil and add the sugar. Taste and adjust as needed. Reduce to a simmer and let cook for about 10-15 minutes.

Serve hot topped with some sour cream to cool the spice.

What was I cooking one year ago? roasted butternut squash and cream pasta sauce and spaghetti squash gratin

1 comment:

  1. Sweet potatoes and chipotle sounds like a great combination!


I love to hear from you!