Winter is here. There’s no denying it anymore. Get ready for sub zero, windy, frigid days for the next 3 months. Honestly, I don’t really have any issue with winter. I love the snow and especially winter sports. One of the best parts about winter is the comfort food. After a long day skating on the canal, snowshoeing the back woods at the cottage, or exploring a mountain on a snowboard, there’s nothing I love more than coming home and warming up with a nice bowl of homemade soup. And maybe a beer.
Why most people buy canned soup is beyond me. Convenience I guess. But making your own soup is so easy. Not only is it fresher, healthier and more delicious than store bought soup, but it is also extremely economical and can help you make the most of your food budget.
“But making soup takes forever” people tell me. Yes, some soups can take up to 6-8 hours to make. Not this one. In under and hour you will have a robust, rich, southwestern style sweet and spicy soup that will warm your soul and satisfy your taste buds.
Chipotle Sweet Potato Soup
1 tbsp olive oil
3 sweet potatoes, peeled and diced
1 large red onion, diced
3 cloves garlic, minced
2 tsp chipotle peppers in adobo sauce
8 cilantro spring (stems and leaves)
1 tsp cumin
1 tsp sea salt
6 cups vegetable stock (make your own for best results)
In a large sauce pan over medium, heat olive oil. Add onions, garlic, cilantro, cumin and salt. Stirring frequently, cook for about 10-12 minutes until the onions are soft. Add sweet potatoes and chipotle, stirring to combine. Add vegetable stock, turn up the heat and bring to boil. Once boiling, lower heat, cover and simmer the soup until the sweet potatoes have softened, about 30 minutes.
Remove from heat and discard the cilantro springs. Transfer the soup to a blender and puree until smooth. Serve soup hot with fresh bread and cilantro to garnish.