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Chipotle Sweet Potato Soup


  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 medium white or yellow onion, chopped
  • Coarse salt and ground pepper
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 2 large potatoes, peeled and cut
  • 1 chipotle chili in adobo, chopped
  • 4 cups vegetable broth
  • garnish: cilantro, toasted pine nuts, pinch of cumin

Instructions

  1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes.
  2. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chopped chili, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.
  3. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with a pinch of cumin and garnish with cilantro, toasted pine nuts, and coconut milk if desired.
  • Category: Soup
  • Cuisine: Lunch/Dinner

Nutrition

  • Serving Size: 1 bowl
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