SWEET POTATO CHIPOTLE BISQUE

By á-49696

Ingredients

• 2 Tablespoons olive or peanut oil
• 3 cloves garlic, peeled and minced
• 1 large yellow onion, peeled and diced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 4 cups vegetable broth
• 1/2 pound white waxy potatoes, scrubbed, peeled and diced into 1 inch chunks
• 1 1/2 pound sweet potatoes, scrubbed, peeled and diced into 1 inch chunks
• 2 chipotles in adobo, sliced open and seeded, plus 1 to 2 teaspoons sauce (if you’re unsure about how hot you want the soup, use just 1 chipotle and a dribble of sauce)
• 1/4 cup coconut milk, non-dairy milk or soy creamer
• 1 tablespoon freshly squeezed lime juice
• salt and freshly ground pepper to taste

Details

Adapted from veganlatina.com

Preparation

Step 1

1. In a large soup pot over medium heat fry the garlic in the olive oil for 30 seconds. Add onion and sauté until onion is tender and translucent, about 5 minutes. Stir in ground cumin and oregano, then pour in water or stock. Add the chopped potatoes and sweet potatoes, cover the pot and increase the heat to high. Bring the soup to a boil, then reduce heat to gently simmer for 28-32 minutes or until both white and sweet potatoes can be easily mashed when pressed against the side of the pot with a wooden spoon. Turn off the heat.

2. Add chipotles and adobo sauce to the soup. Use an immersion blender to puree soup to a smooth, creamy consistency. If you prefer to use a blender, let the soup cool for at least 20 minutes before pouring into a blender; pulse until smooth then return to the pot. Warm the soup over low heat and stir in the coconut milk/non-dairy milk/soy creamer, lime juice, salt, and pepper. Taste and adjust seasoning with more lime juice and salt if desired. Ladle soup into serving bowls and garnish with chopped cilantro or a dollop of plain soy or coconut yogurt swirled on top of the soup.