Sunday, January 20, 2013

Sweet Potato and Chipotle Soup

 
 
It's almost too warm in Denver today for soup. Mid 40s and brightly sunny today. I spent the weekend up in the mountains. No new snow, but beautiful weather for skiing and socializing at Keystone.

The work week will be sneaking up before I know it, and I want an easy go-to for dinner later this week. Hello delicious soup (with only 156 calories per serving!).

What You Need
1 tablespoon olive oil
1 medium onion, chopped
coarse salt and ground pepper
2 teaspoons ground cumin
2 teaspoon jarred minced garlic
4 medium sweet potatoes (2lbs), peeled and cut into 1 inch slices
1 canned chipotle chile in adobo, chopped (this gave my soup quite a kick, so if you aren't sure how much chipotle love you want, start with 1/3 to 1/2 of a pepper)
7 cups low sodium chicken broth (I used bouillon powder and 7 cups of water)
reduced fat sour cream or goat cheese crumbles for garnish
tortilla chips for garnish

What You Do
In a large heavy pot/dutch oven, heat oil over medium-high. Add chopped onion and season with salt and pepper. Cook until onions begin to brown around the edges, stirring occasionally, about 7 minutes. Add cumin and garlic and cook, stirring, about 1 minute. Stir in sweet potatoes, chipotle chile, and broth. Bring to a boil and then reduce to a rapid simmer. Cook, partially covered, until sweet potatoes can be mashed easily with a spoon. For me that was about 25 minutes.

Let the soup cool slightly. You can use either a large food processor or your blender for this next step. You'll work in batches, putting soup in your processor or blender (max half full) and processing until smooth. Return the soup to the pot and puree another batch. You'll know you're done when your entire pot of soup is smooth and creamy.

Season with additional salt and/or pepper to taste.

Recipe Source: Everyday Food Light (courtesy of my local library)

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