Sometimes, when I’m at the grocery store, I see something that I have no immediate use for but I just have to get it. I need it in my cooking arsenal to blow minds with the flavors I can create in a whim. This is what happened when I saw a can of chipotle peppers in adobo sauce the last time I was at Whole Foods. I didn’t know what I would use it for, but I knew I wanted to use them and soon, and this week I realized what they would be great in. I decided to make a sweet potato soup and thought the chipotle’s would be a really nice addition. Smoky and flavorful, they played well off of the baked sweet potatoes and tart lime juice.
If you bake the sweet potatoes ahead of time, as I did, then this soup is really quick to throw together. Everything blends up in your Vitamix or food processor and then gets warmed through before enjoying with a salad or mozzarella grilled cheese. It was the perfect busy week night meal.
2 medium sweet potatoes
1/2 red onion
1 garlic clove
1 can white kidney beans, drained (or any other white bean you like)
1 chipotle pepper in adobo sauce
5 cups vegetable stock
Juice of 1 lime
Avocado for serving, optional
Preheat oven to 400°. Wash the sweet potatoes and coat the skins with olive oil. Place on a parchment or foil lined baking sheet and bake for 40 minutes, turning over half way through. Let cool until they can be handled if you are making the soup right away. This can be done ahead of time.
Dice the red onion and garlic, and saute them in some olive oil over medium heat until they are soft. Remove the skins of the sweet potatoes and put the flesh in your blender/food processor. Add the onions, garlic, chipotle pepper and 2 cups of veggie stock. Blend on high until it is very smooth. Add a little more veggie stock at a time if it needs more liquid to blend properly. Pour the mixture into a pot, then add the white beans and one cup of stock to the blender/food processor, and blend until completely smooth. Add that to the pot and mix in the rest of the veggie stock. Add water 1/4 cup at a time if it’s not loose enough for you.
Bring the soup to a simmer then stir in the lime juice, salt and pepper.
Serve hot with diced avocado on top.
Value food and cheer and song