Creamy Chipotle Sweet Potato Soup
Photos & Recipe courtesy of : CCFM / Raw Inspiration
This soup is the perfect cold fall or winter day meal. It’s smooth, thick, creamy, spicy, smokey and absolutely delicious! The best part is it only takes 30 minutes to make! The sweetness from the sweet potatoes paired with the spicy and smokiness of the chipotles is a match made in heaven.
Ingredients
- 1 Tablespoon organic olive oil
- ½ Cup organic onion, chopped
- ¼ Teaspoon salt
- 3 Medium organic sweet potatoes (about 3 cups), peeled and cubed
- 4 Cups organic vegetable or chicken broth
- 1 organic Chipotle pepper in adobo sauce, chopped
- 1 Tablespoon organic adobo sauce
- ½ Cup organic milk or non-dairy milk
- ½ Cup organic canned coconut milk
- Salt and pepper to taste
Directions
- Heat the olive oil in a large pot over low-medium heat, add the onion and salt. Sauté until slightly brown and aromatic, stirring frequently.
- Add your chicken or vegetable broth and cut up sweet potato to the pot and bring to a boil, then reduce to a simmer for about 20-25 minutes or until the sweet potatoes are soft. Keep the heat on medium-low and add the chipotle pepper (I added 2 because I like it on the spicer side, but you can add 1 for less heat), adobo sauce, reg. Or dairy free milk, and coconut milk.
- Using an immersion blender, or a Vitamix blender (I used my Vitamix), puree the soup until smooth. Add salt and pepper to taste and enjoy hot. Top with micro basil or chopped organic cilantro.
Pair this tasty autumn soup with a salad and dinner is on the table! I paired this soup with a Radicchio, Fig, pomegranate & Beet salad. All from my farmhouse garden! YUM!
