Wednesday, January 30, 2013

Chipolte Sweet Potato Soup


I am trying hard to stick to my New Year's resolution to lose some more weight, so far, I have gained a pound!  Guess I better try a little harder.  The weather the last couple of days have been brutal here in Florida, highs only in the 70's and lows all the way down to the 50's, BURRRR.  I was craving some hardy winter soup for dinner, but it HAD to be something low calorie and healthy.  I found the perfect recipe on Homesick Texan, Chipolte Sweet Potato Soup. 
I had plenty of sweet potatoes that were in the need of being used.
So I peeled and chunked up 4 of them.
 I chopped 2 carrots, 2 stalks celery and 1 medium onion in my food processor.
 I then used a method I found when I was making chestnut soup over the holidays.  I heated some oil in my large dutch oven over low heat.  I then stirred in the chopped vegetables. I covered the surface of the vegetables with a buttered round of wax paper (buttered side down) and covered my pan with the lid.  I sweated the vegetables for about 15 minutes.  I have found this to be a great method of sweating veggies for soups.  You do not have to stir them and they do not brown.  The are perfectly soft after 15 minutes.  I removed the wax paper and stirred in some chopped garlic. 
I added the sweet potatoes, chicken broth, chipotles, ginger, cinnamon, cloves and nutmeg to the pot. I brought it to a boil and then simmered, covered, for 20 minutes or until sweet potatoes were tender.
While the soup was cooking, I prepared the pecans.  I melted 2 tablespoons of butter in a skillet on low heat. I added the pecans and stirred them until they were covered in the butter. I added the cinnamon and chipotle powder and stirred to coat.
I cooked the pecans, stirring occasionally, for ten minutes.
When the potatoes were tender, I used an immersion blender to puree the soup and stirred in the lime juice and added a little salt and black pepper.  To serve, I topped each bowl with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
I have a confession to make, I used 4 chopped chipoltes, I like things hot, hot, hot!  4 was WAY to hot, even for me and Gordy could not finish his.  The next day, I made 1/2 recipe of the soup, with NO chipoltes.  I then combined both soups and it was just perfect.  3 chipoltes in the below recipe is more than enough!
Chipotle Sweet Potato Soup
 
2 pounds of sweet potatoes (about two large or three skinny ones), peeled and cubed
2 carrots, peeled and diced
2 stalks of celery, diced
1 medium onion, diced
4 cloves of garlic, minced
4 cups of chicken or vegetable broth
2-4 chipotles in adobo (depending on your heat tolerance) chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of olive oil
Salt and black pepper to taste
Sour cream

Cinnamon chipotle pecans
2 tablespoons of butter
1 cup of chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon of chipotle powder
Salt to taste
 
Heat the olive oil on medium low in a large soup pot, and 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.

While soup is cooking, prepare pecans.  Melt the butter in a skillet on low heat. Add the pecans and stir them until they are covered in the butter. Add the cinnamon and chipotle powder and stir to coat. Cook the pecans, stirring occasionally, for ten minutes. Salt to taste.
 
When potatoes are tender, use an immersion blender to puree soup.  Or
let the soup cool, and then in batches, puree it in the blender.

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.

Serves 8

5 comments:

The Red Apron said...

This looks richly delicious.
Yum!

Happy Valley Chow said...

I almost stopped reading this post after I read ONLY 70 and a low of 50 burrr....COME ON!! That isn't brutal! Up here in Pennsylvania we have been below zero w/ the win chill and snowing...except for today is 60 which is awesome, except that it's raining..But anyways, this soup looks delicious! I love sweet potato soup, in fact you should check out my Cajun Sweet Potato Soup! That definitely warms me up on a chilly day. Thanks for sharing :)

Sincerely,
Happy Valley Chow

Cucina49 said...

That's a great use of sweet potatoes, but I have to say that the 50s sound absolutely balmy! It was below zero here earlier this week.

Colette Just for Foodies said...

Looks wicked yummy.

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