Sweet potato chipotle soup

Soups might be my favorite way to eat vegetables. People underestimate the ease in which they can create a magnificent soup, but the possibility lies underneath their fingertips & blenders at a moment’s notice. Soups are a fantastic way to use up old or ugly veggies, and the best way to take advantage of feeling lazy and doing a messy chop job. It won’t matter in the end.

Starchy soups reign supreme, in my opinion. Because the texture that comes from blending something with natural sugars is pure silk. Texture plus that flavor equals heaven, to me.

I love regular sweet potato soups, but adding some spice and kick makes this soup interesting and fun. 

I hope you make it soon.

Sweet potato chipotle soup
  1. 1/4 cup ghee or olive oil
  2. 4 carrots, peeled and diced
  3. 2 ribs celery, diced
  4. 1 medium yellow onion, diced
  5. 4 cloves garlic, minced
  6. 2 to 4 canned chipotles in adobo (2 is mild, 4 is spicy, add at your discretion), chopped
  7. 1 teaspoon ginger
  8. 1 teaspoon cinnamon
  9. 1/2 teaspoon ground cloves
  10. 1/2 teaspoon nutmeg
  11. 3 pounds sweet potatoes (about 3 large), peeled and cubed
  12. 4-6 cups chicken or vegetable broth
  13. Juice of one lime
  14. 1 cup coconut milk (optional, but delicious)
  15. Salt
  16. Black pepper
  1. In a large stockpot, heat the ghee over medium heat. Add the diced carrots, celery, onion, 1 teaspoon salt, and saute for 15 minutes (non-negotiable!). Add the garlic, chipotles, ginger, cinnamon, cloves, and nutmeg, and saute for 1 minute longer. Add the sweet potatoes and enough broth to cover the vegetables by 1 inch. Bring to a boil and simmer over medium low heat for 20 minutes, until the sweet potatoes are tender.
  2. Let the soup cool, and puree in batches in a high-speed blender. Alternatively, puree in the pot with an immersion blender. Add the soup back to the pot, and add the juice of 1 lime and 1 cup coconut milk. Season to taste with salt & pepper.
Ashley Pardo https://ashleypardo.com/

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