Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

Today I have a recipe that defies the “gray area” of taste. In other words, people tend to either love it or hate it.  I happen to love it, and since I’m the cook, we eat it pretty often around here. It is super packed with vitamins A, D, even some C and and a few of the B’s. If made without the butter, it’s very low in fat and with sea salt, it’s not bad on sodium. It’s economical and easy to make. I’m talking about sweet potato soup.

Sweet Potato Soup can be made year round since sweet potatoes are found year round and can be grown in temperate areas year round, so that’s cool.

I’m giving you the “real” recipe first, the one that I first made and then my  “paisley” version, which is decidedly more spicy but is also more vitamin rich. I’d try it the first way then see if you’re wanting to branch out. I got the first recipe from The Homesick Texan. You could also add the extra veggies of the second recipe without adding the extra peppers. I hope you love it!

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup originally from the Homesick Texan

Chipotle sweet potato soup
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
Sour cream
Cinnamon-chipotle pecans (recipe to follow)

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 and some of the chopped cinnamon-chipotle pecans.

Cinnamon-Chipotle Pecans

Chipotle Sweet potato soup with Cinnamon Pecans

Cinnamon Pecans

2 tablespoons of butter
1 cup of chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon of chipotle powder
Salt to taste

Melt the butter in a skillet on low heat. Add the pecans and stir them until they are covered in the butter. Add the cinnamon and chipotle powder and stir to coat. Cook the pecans, stirring occasionally, for ten minutes. Salt to taste.

Notes: If you have cooked sweet potatoes leftover, you can add them instead and lessen the cooking time to about five minutes, which should be enough time for the flavors to come together.

Chipotle Sweet Paisley Potato Soup

3-4 pounds of sweet potatoes  peeled and cubed
4 carrots, peeled and diced
4 stalks of celery, diced
2 medium onion, diced
6 cloves of garlic, minced
8 cups of Chicken Stock
Whole bottle chipotle peppers in adobo
1/2 fresh jicama cut into 1/4 inch chunks
1 teaspoon cinnamon

1 large handful fresh cilantro

1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of olive oil
Salt and black pepper to taste

1 cup heavy cream or half and half

Follow the instructions from recipe 1 until you put it in the blender, then add the cream to the blended batches. Top with the cinnamon pecans just like the top recipe. I have also been known to add pumpkin or winter squash to this soup. It changes the flavor a little, but remains pretty true to the original. This version makes a little more soup, it’s spicier and it has a few more vegetables, including the addition of the cilantro.

This is also an extremely economical entree, sweet potatoes are usually very inexpensive and the rest of the ingredients are comfortable in most budgets. Try serving this as a first course at your next dinner party or for a holiday progressive dinner. You’ll be the hot (chipotle) star!

One final note, I’m going to pressure can a batch and see how that goes. If it turns out, I really will have it year round. Jonathan and I will eat like kings on our Sweet potato soup we adore!

Have a great week!~KeriAnne

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2 Responses »

  1. I love Chipotle Sweet Potato Soup and I thank you for sharing this recipes of yours. Will keep an eye for more various recipes available at hand.And I’m pretty sure a lot will be benefited with this nutritious recipes of yours.Thanks! [ sweet potato rally dot com ]

  2. Luckily as an update at last I’ve tried all of this recipe’s that is indeed mouth watering and aside from naturally sweet-tasting of this sweet potato that its natural sugars are slowly released into the bloodstream, that helps to ensure a balanced and regular source of energy, without the blood sugar spikes linked to fatigue and weight gain.

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