If you haven't noticed yet, I'm a bit obsessive about soup in the winter. It's all I want when it's 45 degrees in our house with our broken heater! We are hopefully getting our furnace replaced this week, but until then, I have to get my heat from our measly space heaters and chipotle peppers! When we lived in Chicago, we lived right down the street from a Mexican market. There, Dave and I would scan the aisles like we were in a new library. I love going to ethnic food stores and finding new products. Even if you discover just one item that looks tasty to you, you can add so much to your experience as a cook. For me, it was when I discovered canned chipotle peppers in adobo sauce. There is something about their smoky, rich and yes, spicy flavor that is so amazing. I sometimes add this to soups, or sautes, or marinades or even low-fat cream cheese for a delicious spread or dip! Careful, thought, you just need one or peppers because they are caliente!!! Anytime I find a recipe that calls for this "little can of wonder," I can't resist. I recently made a chipotle recipe from one of my favorite foodie bloggers who is also a Texpatriate. This is a big batch recipe you can make in advance for lunches and quick dinners when you get home from yoga. The accent of lime really makes this soup special. This was also oh so satisfying after hot yoga. Enjoy!
Chipotle Sweet Potato Soup by the Homesick Texan.
Ingredients
2 pounds of sweet potatoes (about two large or three skinny ones), peeled and cubed
2 carrots, peeled and diced
2 stalks of celery, diced
1 medium onion, diced
4 cloves of garlic, minced
4 cups of chicken or vegetable broth
2-4 chipotles in adobo (depending on your heat tolerance) chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of olive oil
Salt and black pepper to taste
2 pounds of sweet potatoes (about two large or three skinny ones), peeled and cubed
2 carrots, peeled and diced
2 stalks of celery, diced
1 medium onion, diced
4 cloves of garlic, minced
4 cups of chicken or vegetable broth
2-4 chipotles in adobo (depending on your heat tolerance) chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of olive oil
Salt and black pepper to taste
Optional Garnish:
Sour cream or Greek yogurt
Sprinkle of Cinnamon
Pecans
The Method
Heat the olive oil on medium low in a large soup pot, and cook the onions, celery and carrot for 10 minutes, stirring occasionally. Add the garlic and cook for one more minute.
Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves and nutmeg to the pot. Bring to a boil and then simmer, covered, for 20 minutes or until sweet potatoes are tender.
Let the soup cool, and then in batches, puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
Serve topped with a dollop of sour cream or Greek yogurt.
The Method
Heat the olive oil on medium low in a large soup pot, and cook the onions, celery and carrot for 10 minutes, stirring occasionally. Add the garlic and cook for one more minute.
Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves and nutmeg to the pot. Bring to a boil and then simmer, covered, for 20 minutes or until sweet potatoes are tender.
Let the soup cool, and then in batches, puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
Serve topped with a dollop of sour cream or Greek yogurt.
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