It is finally under 80°F in Texas, so it is time to make some soup!!
In particular this sweet potato soup. The spiciness of the chipotles will warm you up in no time and it is a quick and easy vegetarian dish.
Oh… and did I mention the pecans? because they are definitely worth mentioning!
Chipotle Sweet Potato Soup
1 Tbsp. olive oil
1/2 large onion, chopped
1 stalk celery, chopped
2 carrots, peeled and chopped
2 medium sweet potatoes, peeled and chopped
4 cups vegetable stock
1 tsp. cumin
1 tsp. cinnamon
1/2 tsp. ginger
1-2 chipotle pepper in adobo, chopped (be careful these are spicy!!!)
1 tsp. soy sauce
brown sugar chipotle pecans
1 c. pecans
1/4 c. brown sugar
pinch of chipotle powder
1 Tbsp. butter
In a small nonstick skillet melt the butter. Add pecans and coat. Stir in brown sugar and stir until it starts to melt, 4-5 minutes. Add a tiny pinch of chipotle powder and continue to cook until the sugar has completely coated the pecans. Transfer to parchment paper.
Start by heating the olive oil over medium heat. When it is hot add the onion, carrot, and celery. Cook 8-10 minutes to soften, then add the garlic and cook a minutes more.
Next, add the sweet potatoes, ginger, cinnamon, cumin, chipotles and vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer 15-20 minutes until the sweet potatoes are tender.
Very carefully puree the soup. You can do this using an emulsion blender or in batches in your blender. Be sure to be careful when blending the hot soup. Once blended stir in 1 tsp. of soy sauce. Season the soup to taste with salt and pepper.
Serve with a dollop of greek yogurt, or sour cream would work, and pecans. Enjoy!