Maple Chipotle Sweet Potato Soup
This warm and cozy soup will brighten up even the coldest and snowiest winter day. The perfect blend of sweet and spicy, and packed with immune boosting sweet potatoes, this recipe will quickly become your go-to cure-all for colds, the flu, and the winter blues.
Serves 4
Total Time: 40 minutes
Ingredients:
4 large sweet potatoes, sliced into roughly ¼ inch rounds
2 tablespoons of olive oil, divided
1 red onion, peeled and diced
4 cloves garlic, peeled and chopped
1-2 chipotle peppers in adobo sauce, chopped (to taste)
1-2 teaspoons adobo sauce (to taste)
2 tablespoons maple syrup (to taste)
2-4 cups vegetable or chicken stock (depending on the texture you want)
Salt and pepper to taste
Fresh parsley, to serve (optional)
Directions:
Preheat your oven to 400 degrees. On a baking sheet, toss the sliced sweet potatoes with 1 tablespoon of olive oil and a pinch of salt and pepper. Arrange in a single layer, and roast for 10-12 minutes until tender. Set aside 8 small slices for garnish.
In a large sauté pan, heat 1 tablespoon olive oil over medium heat, and sauté the onion and garlic for 6-8 minutes, until softened. Add the cooked sweet potatoes, adobo pepper and sauce, maple syrup, and 2 cups of stock. Cook for 8-10 minutes, then puree until smooth in a high-speed blender. Return to the pan, and add more stock if desired to reach your preferred consistency.
Season to taste with salt and pepper, and serve in bowls garnished with the reserved sweet potato slices and fresh parsley. Enjoy!
Note: You can also serve this soup with sour cream or cashew cream, crunchy tortilla strips, or shredded cheese.
