Wednesday, November 16, 2011

Sweet Potato and Chipotle Soup

Sweet Potato and Chipotle Soup
8 Servings
1 tablespoon olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 pounds sweet potatoes, peeled and cut
2 teaspoons sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons ground cumin

In a large pot, heat oil over medium heat. Add onion and cook until onions start to brown around edges, about 6 minutes.
Add garlic and chipotle pepper cook with 1 teaspoon adobo sauce, about 1 minute.
Add sweet potatoes, mix thoroughly. 
Pour in broth and seasonings.
Bring to a boil; reduce to a medium simmer and cook uncovered until sweet potatoes are tender, 20 - 25 minutes.
Working in batches, carefully transfer soup to a blender and puree until smooth or use an immersion blender.
Return pureed soup to pot, taste for flavor and if needed, adjust seasoning accordingly.

 Note:  Soup can be cooked 2 days in advance, just reheat and puree prior to serving.


  1. Looking for the Chipoltle Chilli in Adobo Sauce? Mom sent me to buy this for the recipe. You may find it in the "ethnic" section of your local grocery store. Its usually near the salsas. However you may need to go to a Latino market to get it. The one I bought was in a can. Goya & Embasa are the brands that I found.

  2. I normally find it in the 99 cent store