Looking back on some of my Fall pumpkin photos from a few years ago, I realized that I never posted this delightful sweet potato soup spiced with cumin and and slightly picante. Although Southwestern in theory, with this soup I like to serve puffy crisp poppadoms. This soup is just so easy to make and would be perfect for a first course or for lunch or supper with a sandwich.
Sweet Potato and Chipotle Soup
- 2 tablespoons olive oil
- 1 medium onion, chopped
- Salt and freshly ground black pepper
- 1-1/2 teaspoons ground cumin
- 2 cloves garlic, minced
- 2 pounds sweet potatoes, about 4 medium, peeled and diced large
- 1 chipotle chilies en adobo, chopped
- 7 cups chicken broth
- Sour cream and julienned green onion, for garnish
- In a large heavy pot, heat oil over medium high heat. Add onion, season with the salt and pepper and cook until the onions begin to brown along the edges. Add the cumin and garlic, and cook stirring until fragrant, about 1 minute. Stir in the sweet potatoes, chipotle chilies en adobo and broth. Bring to a boil, reduce to a simmer and cook until the sweet potatoes are soft-20-25 minutes.
- With a hand blender, puree the soup, taking care when blending hot liquids. Adjust seasonings. Top with a dollop of sour cream and garnish with a sliver of julienned green onion. Serve with purchased or home made poppadoms. Serves 8.
|Spicy Sweet Potato Soup|
|A Gathering of Baby Pumpkins|
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