Monday, October 8, 2012

Spicy Chipotle Sweet Potato Soup

I love this soup. I make a big batch for dinner and eat the rest for lunch the next few days. This soup is very healthy and filling at only had 156 calories per serving. You can adjust the amount of spice according to your taste. I used 1/2 can of chipotle peppers in adobo sauce and it comes out pretty spicy. If you do not like spicy food, I would suggest only adding 1/2 to 1 of the chipotle peppers, you can always add more later on.

The original recipe calls for 7 cups of store bought chicken or vegetable broth. I sometimes find it easier and cheaper to make the stock myself, especially if you have some vegetables you need to use up in the refrigerator. See a recipe for vegetable stock below.

I made this soup kid friendly by adding the spice later on. In step 2, I left out the chipotle peppers and continued to boil the potatoes until tender. I scooped out a serving for Layla and pureed it in the food processor and set it aside. I then added in the peppers and continued with the recipe. To make it even easier you can find cans of the chipotle peppers in adobo sauce already pureed.

Spicy Chipotle Sweet Potato Soup
Makes 8 servings (adapted from Martha Stewart: Everyday Food Light)

1 tbsp olive oil
1 medium onion-chopped
2 tsp ground cumin
4 medium sweet potatoes (2 pounds) peeled and cut into 1" pieces
1/2-1 canned chipotle pepper in adobo sauce- chopped (add more or less to taste)
7 cups of vegetable or chicken broth (low-sodium)
Sour cream, scallions or chives for garnish (optional)

1. In a large dutch oven or other large pot, heat oil over medium-high heat. Add onion and season with salt and pepper; cook until soft about 7-8 minutes.

2. Add in cumin and stir. Add in sweet potatoes, chipotle pepper, and broth. Bring to a boil; reduce to a simmer. Cook, partially covered, for 20-25 minutes; until the potatoes are very tender.

3. Let the soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth. Do not fill blender more than 1/2 way each batch. Return the pureed soup to the pot and season with salt and pepper to taste. Divide soup into bowls and garnish with sour cream, scallions or chives.

Homemade Vegetable Stock
Makes 8 cups

Fill a large pot with 8-10 cups of water. Add in chopped vegetables (onion, carrots, celery, fennel, herbs) You can you any combination of vegetables you have on hand. The most important ones are carrot, onion, celery. Add in salt and pepper. You can also add in 2-3 bouillon cubes to flavor the stock. Bring to a boil and reduce to a simmer; cook partially covered; about 30-40 minutes. Strain stock into a large bowl and discard vegetables.

No comments:

Post a Comment