Sweet Potato and Chipotle Soup

_MG_1559I 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!).

Ingredients:

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

Olive oil

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!

7 thoughts on “Sweet Potato and Chipotle Soup

  1. Angie

    Thanks for the recipe Christine! I’m looking forward to trying it out. I’ll minus the chili so that my baby girl can join in too – she loves sweet potato. I love making Autumn soups and I’d like to share with you my top go-to recipe~ Butternut Squash with Bartlett Pear~ I also love it because I can start decreasing the load of butternut squash coming out of our garden right now.

    3 Tbs olive oil
    2 medium leeks, white and tender green parts finely chopped
    1 small butternut squash peeled and cut into 1-inch pieces (about 2 lbs)
    3 bartlett pears, peeled, cored, and cut into 1-inch pieces
    5 cups vegetable broth
    1 14 oz can light coconut milk
    1 tsp chopped fresh thyme
    Pumpkin seeds for garnish

    Heat oil in saucepan over medium-low heat. Add leeks and cook for 10 mins. or until soft, stirring often. Add squash and pears and saute 5 mins. Stir in vegetable broth and bring to a boil. Reduce heat to medium-low and add salt, if desired. Simmer 20 mins. or until squash is fork tender.

    Remove from heat and stir in coconut milk. Puree soup until smooth. Stir in thyme and reheat over medium-low heat 2-3 mins. or until warmed through. Season with salt and pepper. Serve garnished with pumpkin seeds.
    Enjoy ~ and Happy Autumn from Seattle!

    Reply
  2. Julie

    What a lovely autumnal photo. I have found with my husband too – that the thicker the soup the better, also if it is served with homemade bread or garlic bread, so that they feel like they are eating something substantial with it.

    Reply
  3. Pingback: 15 Must Try Winter Soups | Savoir Faire AbroadSavoir Faire Abroad

  4. Pingback: 15 Must Try Winter Soups | Savoir Faire Abroad

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