Southwestern Sweet Potato Soup
Sweet potatoes are packed with flavour and nutritional goodness. They’re one of the healthiest ingredients in your kitchen. They also purée easily, smoothly thickening this brightly flavoured soup.
Ingredients
1/4 cup any vegetable oil
2 large onions, peeled and chopped
4 cloves garlic, sliced
4 cups chicken broth
2 large sweet potatoes, washed, peeled and grated
1 chipotle pepper, packed in adobo sauce
1 teaspoon ground cinnamon
1 teaspoon ground cumin
a sprinkle or two sea salt
1/2 cup sour cream
1 bunch cilantro, finely chopped
1 whole wheat or soft corn tortilla
4 - 6 sprigs fresh cilantro, for garnish
2 large onions, peeled and chopped
4 cloves garlic, sliced
4 cups chicken broth
2 large sweet potatoes, washed, peeled and grated
1 chipotle pepper, packed in adobo sauce
1 teaspoon ground cinnamon
1 teaspoon ground cumin
a sprinkle or two sea salt
1/2 cup sour cream
1 bunch cilantro, finely chopped
1 whole wheat or soft corn tortilla
4 - 6 sprigs fresh cilantro, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Place a large stockpot over medium-high heat and add the oil and onions. Sauté the onions until they’re golden brown. Add the garlic and continue cooking for a few minutes more. Garlic burns much faster than onions, so adding it later keeps that from happening.
Pour in the broth and stir in the grated sweet potatoes. Bring to a simmer and then add the chipotle pepper, cinnamon, cumin and salt. Continue simmering until the sweet potatoes soften.
Carefully purée using a blender, food processor or immersion blender. Taste and add a bit more salt if you like. You may also thin the soup by adding a cup or so more of water or broth.
As the soup simmers get the garnishes ready. Stir the cilantro into the sour cream. Roll the tortilla into a thick cigar shape, slice thinly and place on a baking sheet and bake until crispy, about 15 minutes.
Ladle the soup into festive soup bowls, top with a dollop of cilantro sour cream, sprinkle on some crisp tortilla chips and top each with a sprig of cilantro for garnish.
Place a large stockpot over medium-high heat and add the oil and onions. Sauté the onions until they’re golden brown. Add the garlic and continue cooking for a few minutes more. Garlic burns much faster than onions, so adding it later keeps that from happening.
Pour in the broth and stir in the grated sweet potatoes. Bring to a simmer and then add the chipotle pepper, cinnamon, cumin and salt. Continue simmering until the sweet potatoes soften.
Carefully purée using a blender, food processor or immersion blender. Taste and add a bit more salt if you like. You may also thin the soup by adding a cup or so more of water or broth.
As the soup simmers get the garnishes ready. Stir the cilantro into the sour cream. Roll the tortilla into a thick cigar shape, slice thinly and place on a baking sheet and bake until crispy, about 15 minutes.
Ladle the soup into festive soup bowls, top with a dollop of cilantro sour cream, sprinkle on some crisp tortilla chips and top each with a sprig of cilantro for garnish.
Related Recipes
Comments
Leave a Reply
Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
You may use any chili pepper you like to add spicy flair to this soup. Chipotles are not too spicy and they add lots of smoky flavour. They’re actually smoked jalapeños and can be bought dried or packed in adobo sauce, a traditional Mexican tomato sauce. Poblanos or ancho peppers are also excellent choices.
Just made this for the first time and it was delicious.
Hello, I watched one of your shows the other day and you were cooking for Gabe and his friends you made a simple soup with sweet potatos it had very little in it for ingredients. You also made homemade chicken balls I cant find the recipe for either of them. Thanks a bunch I love your show and i like learning how to hide the veggies from my little man in the food.
Jenn
Just made this for dinner tonight, delicious.
Posted it on my Orthovore Facebook page too.
Thanks
This is one of my favourite recipes! Serve it up with Tostitos multi-grain scoops… mmmmm!!!
Dang, why do people have to ruin vegetarian recipes with chicken broth?
Just substitute with a veg broth. I’m sure it will still be quite tasty, but dont overpower it!
Just made this for the family. No adjustments needed. And to quote my five year old daughter, “This soup is the bomb!”
This was a HIT with my kids for last minute supper with a couple of minor switches to have it from ipod Touch to Table in 25 minutes. To speed things up I grated the sweet potato into a bowl, added 1/4 c broth, covered with a plate and microwaved for 5 minutes while sauteing onion & spices. Used some cayanne and squirt of smokey bbq sauce as I had no chipotle, and served with 2% greek plain yogurt & cilantro, whole grain tortilla chips for dipping, and baked chicken fingers from the freezer for a protien side, which my 3 kids loved dipping in the soup. In the time it took to bake the chicken, the soup was done.