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Spicy Chipotle Sweet Potato Soup
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Description
I am starting to think I am obsessed with sweet potatoes. But it is a good healthy obsession and I refuse to make any excuses for it. I literally try to throw them in everything, or better yet, make them the base for any recipe, such as this soup. This soup is spicy, sweet and made creamy with the addition of chickpeas. I like to top it with my favorite garlic hummus, which breaks up the spice, and looks pretty.
Ingredients
- 1 whole Medium Onion, Chopped
- 1 Tablespoon Oil
- 1 Tablespoon Margarine, Or Vegan Butter
- 2 whole Large Sweet Potatoes, Chopped
- 1-½ teaspoon Cumin
- ½ teaspoons Sea Salt
- ¼ teaspoons Pepper
- 1 can (28 Oz. Can) Diced Tomatoes
- 1 can (19 Oz. Can) Chickpeas, Drained And Rinsed
- 3 cloves Garlic, Minced
- 5 cups Vegetable Stock
- 1 Tablespoon Balsamic Vinegar
- 2 whole Chipotle Peppers In Adobo Sauce, Chopped
- ¼ cups Lime Juice
- 1 Tablespoon Water, To Thin Out Hummus
Preparation
Saute the onion in oil and butter until translucent (about 4 minutes). Add the sweet potato, and allow to saute for about 5 minutes. Add cumin, salt and pepper and saute for an additional minute. Add all other ingredients (expect for the lime juice and hummus). Allow to simmer for about 25 minutes, or until the sweet potatoes are tender. Once tender, add the lime juice, stirring to combine. If you would like a creamy soup, blend all ingredients in a blender until smooth. Twirl in thinned hummus with water, if desired. You can also just eat the soup as is, if you like it chunky. Enjoy!
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