Sunday, January 15, 2012
A Souped Up Sweet Superfood
First let me tell you...I do not like sweet potatoes. I can and will eat them but they are never at the top of my food choice list, which is pretty bad since they are in the super food category. Recently I was eating at I Cantina and tried the sweet potato soup. I was surprised at how good it tasted, and decided to try and find a recipe I could make at home. The only thing I really wanted to change was to have the soup a little more savory and a bit less sweet. Searching through various websites led me to this version. Rather than the cinnamon and nutmeg flavors found in the I Cantina soup this one has a cumin base.
Since it was really cold yesterday and The Hub was a little under the weather it was the prefect time to try it. From start to finish it took a total of 30 minutes until we had steaming soup in our bowls.
Sweet Potato Chipotle Soup
2 tablespoons olive oil
1 medium white onion, chopped
coarse salt & ground pepper
2 teaspoons ground cumin
4 medium sweet potatoes (2lbs total) peeled and cut into 1 inch pieces
2 cloves garlic, minced
1/2 to 1 whole chipotle chili in adobo, chopped ( I used a couple of whole chilis. It was a tad too hot.)
7 cups of low sodium chicken broth
sour cream, for serving (I had none so we skipped it, but it might have lessened the heat of the extra chili)
In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around the edges, about 7 mins. Add cumin & garlic and cook, stirring continually about 1 min. Stir in sweet potatoes, chile, and broth. Bring to a boil, reduce heat and simmer until sweet potatoes can be mashed easily with a spoon, 20 to 25 mins.
Let soup cool slightly. Puree the soup. I don't have an immersion blender, so it had to be pureed in the blender in 2 batches. It would have been much easier to just use and immersion blender and puree it right in the cooking pot ( Adding immersion blender to the shopping list) Season with salt & pepper and serve. Top with sour cream or serve with tortilla chips . I had no tortilla chips so I used pita chips instead. They were perfectly fine.
This soup was so good. In fact the only changes next time will be 1 chipotle rather than 2 and about a cup more broth to thin it down a little more. I froze the leftover soup in individual serving sizes and am looking forward to several delicious lunches. This will become a staple in my homemade soup rotation.