Thursday, April 3, 2008

Sweet Potato Soup with Chipotle Cream


A few months ago, my mother-in-law mailed a clipping from Ladies Home Journal with this recipe, saying that it sounded like something we would like. She was right! I filed it away fully intending to make it... but then it got lost in the shuffle. When trying to decide what to make for our bi-weekly sunday dinners with my sis and bro, I looked through my soups and saw it again. Sweet Potatos go well (I think) with Pork (which I was serving as well) and soups are good weekend projects since sometimes they take some extra time and cleanup.


This was SO good! I really liked it! The Chipotle cream is key so don't skip it. Without it, the soup was too sweet, almost baby-food like? But the smokiness in the cream was the right balance. I couldnt find unsalted pepitas ANYWHERE (not at Trader Joes, not at Kanes, not at Fitzgeralds, and not at Stop and Shop...) so salted it was. I dont think it was an issue though, still was yummy. I recommend this soup and would definitely make it again!


Makes 15 Cups


2 T olive oil

1 medium onion, chopped

3 pounds sweet potatos, peeled and diced

2 carrots, peeled and diced

1 T tomato paste
4 (14 ounce) cans low sodium chicken broth (note: I read this as 4 cups and then later felt like more broth was needed... guess I was right!)
3 T maple syrup
1 T lime juice

1 1/4 tsp kosher salt

1 tsp cumin

3/4 tsp dried sage

1/2 tsp fresh ground pepper

1/8 tsp nutmeg

1 bay leaf

1/3 cup heavy cream

1 chipotle chile (from a can of chipotles in adobo), seeds removed and finely chopped (1/2 tsp or to taste - I did more like a full tsp)

2 tsp adobo sauce (from can) or to taste (I did a bit more)

1/2 cup unsalted pepitas (hulled pumpkin seeds)
In a large pot, heat oil over low. Add onion and cook until softened, about 8 minutes. Increase heat to medium; stir in potato, carrots, and tomato paste. Cook until vegetables begin to caramelize, about 4 min. Add broth, syrup, juice, salt, cumin, sage, pepper, bay leaf, and nutmeg. Cover and cook until vegetables are fork-tender, about 30 min. Discard Bay leaf. Puree using an immersion blender or in batches in a blender.
For Chipotle Cream: in a small mixer bowl, beat cream on medium to firm peaks. Fold in chile and adobo sauce.
Ladel soup into bowls, top with a dollop of cream, and sprinkle with pepitas.

2 comments:

Kate said...

I'm sad your mother in law didn't send me this recipe too because its sounds like something we would like ;-)

GPS said...
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