Dark Days Challenge: Smoky Sweet Potato Soup
Another quick post, and just in the nick of time for the Dark Days first round-up! I’m prepping to head south for the holiday–New Orleans and Mobile where I’m almost 100% certain it will not be 12 degrees and flurrying/snowing all the time–but I have had to eat a little bit in the interim. So soup, there’s always more soup to be made.
This one features the lovely sweet potato (mine from Walker Community Farms in Giles Co.) with a bit of smokey chipotle to jazz it up. It’s not a fancy recipe, but it’s satisfying, especially during these cold cold cold days, and it’s a great way to use a cheap, local ingredient.
Smoky Sweet Potato Soup
2 lb sweet potatoes, peeled and cut into equal sized chunks
1 medium onion, chopped
2 cloves garlic, minced
1-2 chipotle peppers is adobo (depending on taste, always start with 1 or 1/2 and then increase the heat)
4 c vegetable broth (more if needed)
salt & pepper to taste
Fill a medium stockpot 2/3 full and add 1-2 tsp salt. Boil the sweet potato chunks until tender, 20-25 minutes. Remove from heat, drain water.
Place the sweet potatoes, the onion, garlic, and chipotle pepper(s) in the bowl of a food processor with 2 cups vegetable broth. Process until smooth, adding as much vegetable broth as needed.
Return to stockpot and cook for 10 minutes, adding salt & pepper to taste, until it’s seasoned properly.