Chipotle Sweet Potato Soup
 
Prep time
Cook time
Total time
 
Yield: 12 servings
Ingredients
For the soup:
  • 2 Tbsp olive oil
  • 3 lbs sweet potatoes (five or six large), peeled and cubed in one-inch pieces
  • 1 large onion, diced
  • 3 carrots, peeled and sliced
  • 3 stalks celery, peeled and sliced
  • 1 red or orange bell pepper, diced
  • 6 cloves garlic, crushed
  • 1 tsp fresh ginger
  • 6 cups vegetable stock
  • 1-3 chipotles in adobo sauce, sliced, seeds removed if you wish to reduce the heat
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg
  • 2 Tbsp lime juice
  • Salt & pepper to taste
  • Cinnamon-chipotle pecans (garnish, optional, to die for, recipe below)
For the pecans:
  • 1 cup chopped pecans
  • 2 Tbsp butter
  • ½ tsp ground cinnamon
  • ¼ tsp chipotle powder
  • Salt to taste
Instructions
Make the pecans:
  1. Melt butter in a small skillet over low heat. Stir in pecans and coat well with butter. Add cinnamon and chipotle powder and stir well. Cook for ten minutes, stirring occasionally.
Make the soup:
  1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and bell pepper and cook for about 10 minutes, stirring occasionally, until softened and onions are translucent. Add the garlic and ginger and cook for two more minutes.
  2. Add the sweet potatoes, vegetable stock, chipotles, cinnamon, and nutmeg and bring to a boil. Lower heat, cover, and cook at a simmer for 20 minutes. Sweet potatoes should be tender and easily pierced with a knife.
  3. If you have an immersion blender, turn off the heat and puree the soup in the pot. Otherwise, let cool and transfer in batches to a blender to puree. Return to pot and add lime juice, salt, and pepper. Serve with a dollop of greek yogurt, sour cream, or creme fraiche and a sprinkling of cinnamon-chipotle pecans.
Recipe by Baked In at https://www.baked-in.com/2012/01/11/chipotle-sweet-potato-soup/