Sweet potatoes are showing up everywhere. Want a “healthy” french fry? Sweet potato fries. Want a colourful mash for Thanksgiving or any other family get-together? Sweet potato mashed potatoes (and, if you’re old enough to remember, sweet potato mashed potatoes topped with marshmallows).
Sweet potato soup? Why not! Remember when we made Chicken Tinga Tacos for National Taco Day? We used chipotle peppers and I suggested that you throw the rest in bags in the freezer? Here is your chance to use some of those peppers and give the soup a slightly smokey flavour.
This thick, rich and creamy soup is a great winter warmer and a “Dinner While You Work”. It is also budget-friendly for students and is easy to make with quick preparation. This soup is vegetarian and can easily be used for vegan, non-dairy, paleo and Whole 30 compliant diets with a few substitutions. This soup also freezes well for a quick dinner down the road.
Prep time: 10 minutes; Cook time: 5 minutes + 8 hours slow cooking; Serves: 8 – 10
What you need:
- 4 sweet potatoes, peeled and cubed
- 1 onion, diced
- 3 cloves garlic, chopped
- 1/2 tsp olive oil
- 2 tbsp brown sugar (omit for vegan, paleo or Whole 30 diets)
- 1 yellow (or red or orange) pepper, diced
- 3 chipotle peppers, chopped
- 6 cups (vegetable or chicken) stock
- 1/2 tsp ground pepper
- 1/2 cup cream (for vegan, paleo or Whole 30, use coconut milk)
- sour cream (omit for vegan, paleo or Whole 30) for garnish
- salt & pepper to taste
- sliced jalapeño peppers for garnish (not shown, optional)
What you do:
- In a saucepan over medium-high heat, add your olive oil and saute your onions and garlic until soft and translucent, about 5 minutes
- Add the brown sugar to the saucepan and stir, cooking until soft and melted, about 30 seconds
- In your slow cooker, add your sweet potatoes
- Add the yellow pepper
- Add your chopped chipotle peppers
- Add the onion/garlic/brown sugar mix
- Add the stock
- Add the ground pepper
- Stir
- Cook on low for 8 hours
- Puree using an immersion blender (or in batches in a blender) – if doing the vegan/paleo/non-dairy version, stop here
- Serve (you can also freeze at this point if you want a portion without cream)
- If you are using cream, stir in your cream (or coconut milk)
- Serve topped with (optional) sour cream and jalapeño slices
- Enjoy a winter warmer!
Great soup recipe for a chilly winter day!
Thanks Jane. I like it because it is quick to prep, cooks while you work, lower calorie, not expensive to make and tastes really good! Keep warm in New Bruinswick!