SOUTHWESTERN SWEET POTATO SOUP

Photo by Heather S.

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

60

minutes

SERVINGS

4

servings

Ingredients

  • 1/4

    cup (60 ml) of any vegetable oil

  • 2

    large onions, peeled and chopped

  • 4

    cloves of garlic, sliced

  • 4

    cups (1 L) of chicken broth

  • 2

    large sweet potatoes, washed, peeled and grated

  • 1

    chipotle pepper, packed in adobo sauce

  • 1

    teaspoon (5 ml) of ground cinnamon

  • 1

    teaspoon (5 ml) of ground cumin

  • a sprinkle or two of sea salt

  • 1/2

    cup (125 ml) of sour cream

  • 1

    bunch of cilantro, finely minced

  • 1

    whole wheat or soft corn tortilla

  • 4 to 6

    sprigs of fresh cilantro, for garnish

Directions

Preheat your oven to 375°F (190°C). Place a large stockpot over medium-high heat and add the oil and onions. Saute the onions until they're golden brown. Add the garlic and continue cooking for a few minutes more. Garlic burns much faster than onions, so adding it later keeps that from happening. Pour in the broth and stir in the grated sweet potatoes. Bring to a simmer and then add the chipotle pepper, cinnamon, cumin and salt. Continue simmering until the sweet potatoes soften. Carefully puree using a blender, food processor or immersion blender. Taste and add a bit more salt if you like. You may also thin the soup by adding 1 cup (250 mL) or so more of water or broth. As the soup simmers get the garnishes ready. Stir the cilantro into the sour cream. Roll the tortilla into a thick cigar shape, slice thinly and place on a baking sheet and bake until crispy, about 15 minutes. Ladle the soup into festive soup bowls, top with a dollop of cilantro sour cream, sprinkle on some crisp tortilla chips and top with a sprig of cilantro for garnish.

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