Creamy Sweet Potato and Chipotle Soup


On a recent Monday night, I was feeling sick, was VERY tired, and was “thisclose” to giving in and ordering take-out so that I could sit on my couch, eat my food, and then go to sleep with no pots or knives to wash. But knowing that Gwennie had a delicious recipe for a smoky, spicy, creamy, and vegan soup, I got to cooking. The beauty of soup is that it’s not too hard to make and most of time, it’s a one pot dish. This soup is perfect for sick days, the spiciness from the chile marinated chipotles gives it that hot, cleansing feeling and the sweet potatoes add a nice creaminess without having to add any cream. Even though Monday was full of too many emails, too many uncertainties, and too much coughing, it was so nice to stand in the kitchen chopping potatoes, onions, and garlic while almost forgetting everything that happened that day and dreaming of how good this soup would be.

Creamy Sweet Potato and Chipotle Soup

2 large sweet potatoes or yams , cubed
1 chipotle pepper in chile sauce
1 large red onion
3 cloves garlic, minced
5 sprigs fresh cilantro, tied together with kitchen string
6 cups of vegetable stock
2 tbsp. olive oil
1 tsp. salt

1. In a large, heavy pot, heat the olive oil on medium heat. Cook the onion, garlic, cilantro and salt for roughly 10 minutes or until the onions are soft.

2. Toss in the sweet potato and chipotle pepper in and stir together. Pour in the veggie stock and bring the stock to a rolling boil on high heat.

3. Once the stock begins to boil, allow the soup to simmer on medium heat for 30 minutes.

4. When the potatoes are soft, toss the stock into a blender and blend until smooth.

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