CHIPOTLE SWEET POTATO SOUP
Steps:
- Add the olive oil to a large pot and heat over medium-high heat. When the oil is hot add in the onion, celery, sweet potatoes and garlic. Season with cumin, salt and pepper. Sauté the vegetables for about 4-5 minutes then add in the chopped chipotle chile and adobo sauce, vegetable broth and water. Stir everything together then reduce the heat to low, cover with a lid and simmer for 20 minutes or until the sweet potatoes are very soft (fork tender).
- While the soup is cooking make the spiced pepitas. Toss all of the ingredients together in a small bowl. Heat a skillet over medium heat and add in the pepitas. Stir the pepitas occasionally and toast them until they're lightly browned, puffed and fragrant.
- Use an immersion stick or blender to purée the soup until it's completely smooth. Pour in the half and half and Greek yogurt and immediately stir the soup until they're incorporated.
- Serve the soup topped with the spiced pepitas, chopped cilantro and an extra drizzle of Greek yogurt and/or adobo sauce.
Nutrition Facts : Calories 271 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 9 grams fat, Fiber 7 grams fiber, Protein 9 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 207 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SWEET POTATO AND CHIPOTLE SOUP
This soup is smooth and creamy with a dash of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
- Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.
BRAISED CHIPOTLE SWEET POTATOES
This super-easy weeknight dinner shows once and for all that braising isn't just for meat! Spicy, tender sweet potatoes simmer in a delicious sauce with stewed carrot pieces and slightly crisp kale. Perfect for vegans and carnivores alike, it's served with a sprinkle of crisp radish sticks and cilantro for a fresh finish.
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F.
- Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes.
- Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
- Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro.
SPICY CHIPOTLE SWEET POTATO SOUP
Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.
Provided by Kent Jacobs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
- Stir chipotle peppers into the sweet potato mixture.
- Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
- Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.7 g, Cholesterol 33 mg, Fat 15.7 g, Fiber 7.7 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 501.9 mg, Sugar 11 g
ROASTED SWEET POTATO, LIME AND CHIPOTLE SOUP WITH SWEET POTATO CHIPS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 19
Steps:
- Preheat an oven to 425 degrees F. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer. Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes.
- Remove vegetables from oven and process in a blender until pureed. Slowly add chicken broth and process until smooth. Pour soup into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove and discard the whole chipotle chiles, stir in cream and adjust seasonings. Ladle into soup bowls and garnish with green onion, fried sweet potato chips and crema.
- Make the sweet potato chips: Peel sweet potato. Using a mandoline or food processor fitted with the 2 millimeter slicing blade, cut into 1/1-6 inch slices, lengthwise.
- Heat oil in a large stock pot or saucepan to deep-fry temperature (350 degrees F). Fry sweet potatoes, a handful at a time, until pale golden and crisp. Remove with a slotted spoon, drain on paper towels, and sprinkle with salt. Reserve a day or two in plastic bags.
- For the crema: Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.
CHIPOTLE SMASHED SWEET POTATOES
Danielle Williams of Westville, Oklahoma submitted the recipe for this smoky, buttery sweet potato mash. The chipotle pairs nicely with the spuds, and the creamy texture is delightful.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. , Drain and return to the pan. Add milk, butter, chipotle pepper, salt and pepper; coarsely mash.
Nutrition Facts : Calories 136 calories, Fat 4g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 219mg sodium, Carbohydrate 23g carbohydrate (10g sugars, Fiber 3g fiber), Protein 2g protein.
SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE
Categories Soup/Stew Vegetable Sauté Squash Butternut Squash Sweet Potato/Yam Fall Gourmet
Yield Makes about 12 cups
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
- Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
- Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
- Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
- Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.
CHIPOTLE SWEET POTATOES
Tired of the same old sweet potato recipe? Try this spicy-sweet side. It's a great way to add this nutritious veggie to your diet any time of year. -Kim Jones, Mount Juliet, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place sweet potatoes in two greased 15x10x1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. , Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl., In a small bowl, whisk remaining vinaigrette with the cilantro, honey and peppers. Pour over potatoes and gently stir to coat.
Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
CHIPOTLE SWEET POTATO SOUP
I must say, I wasn't sure how this would turn out because I couldn't picture these spices together. It's actually very good and quite flavorful. This could be a starter or a meal, depending on your mood. Yum!
Provided by AmyZoe
Categories Yam/Sweet Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Heat the olive oil on medium low in a large soup pot.
- Cook the onions, celery, and carrot for 10 minutes (stirring occasionally).
- Add the garlic and cook for one more minute.
- Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot.
- Bring to a boil and then simmer, covered for 20 minutes or until sweet potatoes are tender.
- Let the soup cool, and then in batches puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
- Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
- Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
- Cinnamon-Chipotle Pecans:.
- Melt the butter in a skillet on low heat.
- Add the pecans and stir them until they are covered in butter.
- Add the cinnamon and chipotle powder and stir to coat.
- Cook the pecans, stirring frequently for 10 minutes.
- Salt to taste.
- *If you have cooked sweet potato leftovers, you can add them instead and lessen the cooking time to about 5 minutes.
Nutrition Facts : Calories 272.2, Fat 15.3, SaturatedFat 3.2, Cholesterol 7.6, Sodium 485.2, Carbohydrate 30.2, Fiber 5.9, Sugar 7.3, Protein 6
CHIPOTLE SWEET POTATO SOUP
Top your spicy Chipotle Sweet Potato Soup with green onions and cream cheese to make a warm, elegant dish. The family will love this sweet potato soup!
Provided by My Food and Family
Categories Home
Time 55m
Yield 12 servings (12 cups of soup, 1 cup per person)
Number Of Ingredients 7
Steps:
- Start by placing the sweet potatoes in a pot and add the eight cups of water; cover with a lid. Let the sweet potatoes simmer for 30 min. on medium heat. When tender strain and reserve the cooking water. Using a masher, mash the sweet potatoes and add 6 cups of the cooking water. Place the pot on the stove and add the chicken bouillons and the black pepper. Stir and simmer 5 min. or until velvety consistency. Serve in a bowl and garnish with chipotle sauce, chopped green onions and a dollop of cream cheese per serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MEXICAN SWEET POTATO SOUP
A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche
Provided by Good Food team
Categories Lunch, Soup, Starter
Time 30m
Number Of Ingredients 6
Steps:
- Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.
- Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.
- Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.
Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium
INSTANT POT® SWEET POTATO CHIPOTLE SOUP
Smoky-sweet flavors are plentiful in this quick and easy soup that brings the heat! I like to double the chipotle for an extra kick. Drizzle with a little extra cream before serving and top with garlic croutons.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
- Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 40.5 g, Cholesterol 27.2 mg, Fat 14.3 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 150.9 mg, Sugar 10.8 g
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