Sweet Potato and Chipotle Soup
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- coarse salt
- ground pepper
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 4 medium sweet potatoes, peeled and cut into 1-inch pieces (2 lbs)
- 1⁄2 - 1 chipotle chili, in adobo, chopped
- 7 cups low-sodium chicken broth
- sour cream, for serving
- toasted flour tortilla, wedges for serving (optional)
directions
- In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high heat. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth.
- Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, about 20-25 minutes.
- Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth. Return to pot over low heat and season with salt and pepper.
- Top with sour cream and serve with tortilla wedges, if desired.
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