Chipotle Sweet Potato Soup
Servings: 4
Total Time: 60 minutes
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
1. 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.
2. 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.
3. 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.
4. Garnish with a dollop of sour cream, a dash of paprika, and a scattering of pumpkin seeds.
2. 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.
3. 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.
4. Garnish with a dollop of sour cream, a dash of paprika, and a scattering of pumpkin seeds.
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