Recipe by Emma Chapman from A Beautiful Mess
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2 to 4
1 tbsp. olive oil
1/2 onion, chopped
2 cloves garlic, finely chopped
1 large sweet potato (about 1 lb.), peeled and sliced
1/2 to 1 canned chipotle pepper in adobo sauce, plus more sauce for seasoning (optional)
2 to 3 cups vegetable stock, preferably homemade
Chopped fresh cilantro, for serving
1. In a large saucepan, heat the oil over medium. Add the onion. Cook, stirring often, until beginning to soften, 3 to 4 minutes. Add the garlic. Cook, stirring often, until fragrant, about 1 minute longer.
2. Add the sweet potato and chipotle to the pan. Add the stock and bring to a boil. Reduce heat to medium-low. Simmer until the potatoes are tender, about 20 minutes.
3. Remove the soup from heat. Using an immersion blender directly in the pan, or working in batches with a standard blender, puree the soup and add more stock, if needed, to thin the soup.
4. Return the soup to the pan if you used a standard blender. Season the soup with salt and pepper (and more adobo sauce for more spice, if you like). Ladle the soup into bowls and sprinkle with cilantro. Serve hot.