Top | Soup Night
Santa Fe Sweet Potato and Chipotle Soup
(recipe, Maggie Stuckey)
Cumin and chipotle peppers give this version a Southwestern flavor.
- 1½ Tbsp. olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tsp. ground cumin
- 4 medium sweet potatoes, peeled and cut into 1-inch chunks
- 1 chipotle pepper in adobo sauce, chopped (see Note, below)
- 6 cups chicken broth
- Sour cream, for garnish
- Heat the oil in a soup pot over medium-high heat. Add the onion, garlic, and cumin, and sauté until the vegetables are softened, about 5 minutes.
- Stir in the sweet potatoes, chipotle, and broth; for a little extra punch, stir in a bit of the adobo sauce. Bring to a boil, then reduce the heat and simmer until the sweet potatoes are very soft, about 20 minutes.
- Working in batches, transfer the soup to a blender (be careful, it’s hot!) and purée until smooth, then return it to the pot. Or use an immersion blender and purée the soup right in the pot.
- Bring the soup back to a simmer. Serve hot, adding a swirl of sour cream to each serving.
Chipotles (pronounced chih-POHT-lays) are jalapeño peppers that have been smoke-dried. They are most commonly sold in cans packed with adobo sauce; check the Latino section of your supermarket. One small can has several chiles, more than you will need for one recipe. Store the remainder in a glass jar, and it will keep in the refrigerator for weeks.