SPICY CHIPOTLE SWEET POTATO SOUP
Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.
Provided by Kent Jacobs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
- Stir chipotle peppers into the sweet potato mixture.
- Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
- Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.7 g, Cholesterol 33 mg, Fat 15.7 g, Fiber 7.7 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 501.9 mg, Sugar 11 g
SWEET POTATO AND CHIPOTLE SOUP
This soup is smooth and creamy with a dash of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
- Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.
INSTANT POT® SWEET POTATO CHIPOTLE SOUP
Smoky-sweet flavors are plentiful in this quick and easy soup that brings the heat! I like to double the chipotle for an extra kick. Drizzle with a little extra cream before serving and top with garlic croutons.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
- Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 40.5 g, Cholesterol 27.2 mg, Fat 14.3 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 150.9 mg, Sugar 10.8 g
ROASTED SWEET POTATO, LIME AND CHIPOTLE SOUP WITH SWEET POTATO CHIPS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer. Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes.
- Remove vegetables from oven and process in a blender until pureed. Slowly add chicken broth and process until smooth. Pour soup into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove and discard the whole chipotle chiles, stir in cream and adjust seasonings. Ladle into soup bowls and garnish with green onion, fried sweet potato chips and crema.
- Make the sweet potato chips: Peel sweet potato. Using a mandoline or food processor fitted with the 2 millimeter slicing blade, cut into 1/1-6 inch slices, lengthwise.
- Heat oil in a large stock pot or saucepan to deep-fry temperature (350 degrees F). Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags.
- For the crema: Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.
CHIPOTLE SWEET POTATO SOUP
Top your spicy Chipotle Sweet Potato Soup with green onions and cream cheese to make a warm, elegant dish. The family will love this sweet potato soup!
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings (12 cups of soup, 1 cup per person)
Number Of Ingredients 7
Steps:
- Start by placing the sweet potatoes in a pot and add the eight cups of water; cover with a lid. Let the sweet potatoes simmer for 30 min. on medium heat. When tender strain and reserve the cooking water. Using a masher, mash the sweet potatoes and add 6 cups of the cooking water. Place the pot on the stove and add the chicken bouillons and the black pepper. Stir and simmer 5 min. or until velvety consistency. Serve in a bowl and garnish with chipotle sauce, chopped green onions and a dollop of cream cheese per serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHIPOTLE SWEET POTATO SOUP
I must say, I wasn't sure how this would turn out because I couldn't picture these spices together. It's actually very good and quite flavorful. This could be a starter or a meal, depending on your mood. Yum!
Provided by AmyZoe
Categories Yam/Sweet Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Heat the olive oil on medium low in a large soup pot.
- Cook the onions, celery, and carrot for 10 minutes (stirring occasionally).
- Add the garlic and cook for one more minute.
- Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot.
- Bring to a boil and then simmer, covered for 20 minutes or until sweet potatoes are tender.
- Let the soup cool, and then in batches puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
- Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
- Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
- Cinnamon-Chipotle Pecans:.
- Melt the butter in a skillet on low heat.
- Add the pecans and stir them until they are covered in butter.
- Add the cinnamon and chipotle powder and stir to coat.
- Cook the pecans, stirring frequently for 10 minutes.
- Salt to taste.
- *If you have cooked sweet potato leftovers, you can add them instead and lessen the cooking time to about 5 minutes.
Nutrition Facts : Calories 272.2, Fat 15.3, SaturatedFat 3.2, Cholesterol 7.6, Sodium 485.2, Carbohydrate 30.2, Fiber 5.9, Sugar 7.3, Protein 6
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