Sunday, January 31, 2010

sweet potato chipotle soup... 1 hour

the goods:

1 tablespoon olive oil
1 medium white onion, chopped
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes, peeled and cut into 1-inch pieces
1 chipotle chile in adobo, chopped
7 cups chicken broth (for vegetarian, substitute with vegetable broth)
sour cream, for serving

In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes.

Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile and broth.

Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids: only fill blender halfway and place a towel over top of the lid).

Return pureed soup to pot over low heat and season with salt and pepper. To serve, top soup with sour cream.

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