Sweet Potato and Chipotle Soup
Yields: 4 servings
  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • Salt and black pepper, to taste
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 pound sweet potatoes, peeled and cut (about 2 potatoes)
  • 1 chipotle chile in adobo, chopped
  • 3½ to 4 cups vegetable broth (low-sodium preferred)
  • Greek yogurt (optional, for serving)
  • Queso fresco (optional, for serving)
  • Toasted pepitas (optional, for serving)
  1. In a Dutch oven, heat oil over medium-high heat. Add onion, sprinkle with salt and pepper, and saute until onion softens and starts to brown (about 7 minutes). Add cumin and garlic, and cook for 1 minute.
  2. Stir in sweet potatoes, chile and broth. Bring to a boil, reduce to a simmer, partially cover and cook until sweet potatoes are soft (about 20 minutes).
  3. Let soup cool for 5 minutes and then transfer soup to a food processor or blender, and puree until smooth. [Note: Use caution when blending hot liquids].
  4. Return pureed soup to pot, over low heat, and season with salt and pepper to taste.
  5. Serve with Greek yogurt, queso fresco and/or toasted pepitas.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/09/22/chipotle-sweet-potato-soup/