Sunday, January 24, 2010

Chipotle Sweet Potato Soup

With it being so cold here I try to make soup at least once a week. It's light and warms you from the inside out. Here's a really easy and quick soup can make it in 20 minutes flat and while the soup is cooking you can make a quick salad or sandwich to go with it!

1 inch ginger, minced
1 small onion, chopped finely
1 sweet potato, cubed
3 small potatoes or 2 medium potatoes, cubed
8 cups of chicken stock
2 canned chipotle peppers with 2 tsp adobo sauce
3 cloves of garlic, minced (optional)
1/2 cup milk
Salt and pepper (to taste)
cilantro, for garnishing
Juice of 1/2 lime
1 tbsp oil

In a deep pot, heat oil on medium heat and saute onion, ginger and garlic (if using). When onion becomes translucent and you can smell the ginger/garlic, add the cubed potatoes. Sprinkle a pinch of salt and pepper and stir to coat. Saute the mixture for 2-3 minutes and then add chicken stock. Cover, bring to a boil, and cook until the potatoes are tender. Remove from heat and using an immersion blender puree until smooth. Alternatively, wait for the soup to cool a bit and blend in the blender. Return to the pot, turn on heat and add milk. Heat for 2 minutes or until heated through (you do not want to bring it to a boil). Turn off heat, add lime juice and cilantro and serve!

There are so many variations of this soup. I have added peanut butter and various spices when I make it without the chipotle. You can also add a little coconut milk if you like. Either way it is delicious and healthy.

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