If there is one veggie that can be used in both sweet and savory dishes, it’s sweet potatoes! I always have them on hand to simply roast or throw into a brownie recipe and now, soup!
I had yet to explore a sweet potato soup and was intrigued by the concept. For years I steered clear of soups as I had the false impression that they were involved and daunting to make. However, soups are one of the easiest concepts to whip up as it’s like a blank canvas. You can cater to your personal tastebuds by throwing in whatever you desire and make the flavor as simple or intricate as you like.
What I love about this soup is, everything! It’s quick, easy, affordable, involves minimal ingredients, has a hint of sweet from the potatoes, and hint of heat from the adobo peppers, can easily be made in bulk, and perf for any season!
If you love quick and easy effortless soups, you’ll be head over heels for this classic ChipotleSweet Potato Soup!
garnish: cilantro, toasted pine nuts, pinch of cumin
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.
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.
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.