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Chipotle Sweet Potato Soup
A spicy pureed sweet potato soup with smoky chipotle peppers.
servings: 4
total time: 60 minutes
recipe by: Rae
Ingredients
- 2 TBSP peanut oil
- 1 cup diced yellow onion
- 4 garlic cloves, minced
- 1 1/2 lb sweet potatoes, peeled and chopped into 1-inch pieces
- 4 chipotle peppers
- 2 TBSP adobo sauce
- 1/4 tsp cinnamon
- 1/2 tsp paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
- 1 TBSP lemon juice
- Garnish:
- 2 oz sour cream
- dash paprika
- 2 TBSP pumpkin seeds
Directions
- Heat a Dutch oven over medium-high heat and add the oil, onion, and garlic. Cook stirring often for 3 minutes or until the onions begin to brown.
- Add the sweet potatoes, chipotle peppers, adobo sauce, cinnamon, paprika, salt, pepper, and vegetable broth. Bring to a boil and then reduce the heat to low and simmer for 20 to 30 minutes or until sweet potatoes are tender.
- Remove 2 of the chipotle peppers and discard. Pulse the soup with an immersion blender or puree half of the soup in a blender and add back to the pot. If the soup is too thick add water to thin it out to the consistency of your liking. Stir in the lemon juice.
- Garnish with a dollop of sour cream, a dash of paprika, and a scattering of pumpkin seeds.
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