I cooked this soup on the first day of October, and have cooked it several times since. I wanted something warm and spicy that would stick to our bones, as fall has decidedly come to visit New England this week. I also (secretly) was trying to convert my husband to a soup man. He usually hates soup- watery, not very filling, lacking in flavor- these are the things he associated with soup. However, the night I made this soup, he had his friends over for poker and they ate the entire (HUGE) pot and wanted more. My husband included. So there you have it- manly men approve of this, as do kids, and hungry moms! Just a warning- it has a kick, so if you prefer things on the less-spicy side, reduce the amount of adobo sauce. Happy fall (and please share your favorite fall soup recipes in the comments…I’m on the lookout for more!).
2 shallots, chopped
2 large sweet potatoes, peeled and chopped (I threw in a russet potato that I had on hand too- this is kinda an anything-goes recipe!)
2 cloves of garlic, minced
2 large carrots, peeled and chopped
3 celery stalks, peeled and chopped
7 cups vegetable broth
1 can chipotle chile in adobo sauce
Salt and pepper to taste
Pinch of cumin
Step 1: Coat the bottom of your soup pot with a generous pour of olive oil. Saute shallots, carrot, and celery until browned, along with pinch of cumin, salt and pepper. Once browned, add garlic and potato, and stir to mix.
Step 2: Add vegetable broth, 2 tablespoons of adobo sauce, and one chipotle chile to the pot, and bring to a boil over medium-high heat. Once boiling, turn down heat to low and simmer for 20 minutes, or until potatoes are cooked through.
Step 3: Remove the chipotle chile from the pot and discard. Using an immersion blender, puree the soup until it reaches a creamy consistency. If you taste the soup and want a bit more spice, don’t be afraid to add some more adobo sauce!