Healthy Delicious is a blog I came upon many many moons ago and I have been starring recipes in my google reader since then. I recently came upon this recipe for Creamy Sweet Potato and Chipotle Soup and couldn't wait to try it.
This was definitely a selfish receipe: my fella isn't a big fan of sweet/savory combos so I had a feeling that he wouldn't be a big fan, but I had to give it a whirl. I was right it wasn't his cup of tea...er...soup, but it is definitely one of my new favorites for winter. He is a trooper and doesn't mind fending for himself when I'm feeling a little experimental, even though he did the peeling/chopping. What a guy!
I am a sucker for anything chipotle but this soup is definitely something special. It was smooth, flavorful, and delicious. Next time I made it I might only puree half just to give some tooth to the soup, but the flavor was spot on and comforting.
Creamy Sweet Potato and Chipotle Soup (taken from Healthy Delicious)
1 tbsp olive oil
1/2 onion, chopped
2 cloves garlic, minced
1 tsp grated ginger (I used dried)
2 gala apples, peeled and chopped
1 celery rib, chopped
2 large sweet potatoes, peeled and chopped
4 cups vegetable stock
2 cups water
1 chipotle pepper, chopped
1 cinnamon stick
Heat the oil in a 3 quart soup pot set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until softened. Add the apples, celery, and sweet potatoes and cook for 5 minutes.
Add the stock, water, and cinnamon stick and bring to a boil. Reduce heat and let simmer until vegetables are soft - about 30 minutes. Discard the cinnamon stick and stir in the chipotle.
Puree soup with stick blender until smooth and serve.