I know I’ve recently featured a soup recipe that includes sweet potatoes, but my sister made this Mexican-inspired one yesterday to go with the piadina (bit of a culture clash there, but it worked) and it was fabulous. And can there really be too much soup during what feels like such a long winter…?
The recipe includes chipotle powder, which is made from finely ground jalapeño peppers that have been slowly smoked over a natural wood fire – the perfect antidote to a cold climate. You could substitute cayenne, or even some sweet paprika, if chipotle proves hard to find, but it won’t be quite the same. Even if you leave it out altogther, the soup will still be delicious.
(Smoky) Sweet Potato Soup
3 medium-sized sweet potatoes, peeled and diced
4 carrots, peeled and diced
6 cups vegetable bouillon or stock
1 teaspoon dried thyme
2 teaspoons vegetable or sunflower oil
1 onion, finely chopped
4 cloves of garlic, crushed or finely chopped
1 tablespoon maple syrup
1 tablespoon honey
(a few teaspoons chipotle powder – optional, but this is what will give it the smokiness)
fresh coriander leaves to garnish
Simmer the sweet potatoes, carrots, thyme and stock in a large pot for about an hour, stirring occasionally.
In a non-stick pan, heat the oil and sauté the onion and garlic until lightly golden. Add to the pot along with the maple syrup, honey, and chipotle powder (if using).
The soup can be served as is, or can be puréed using a blender. Serve individual bowls of soup topped with a sprinkle of chopped coriander leaves.
Makes 8 servings.