Chipotle Sweet Potato Soup

20130510-144055.jpg

You need this soup.

Are you sitting somewhere looking out a window staring in disbelief at white snow, thinking “what in the world???”. You need this soup.

Are you wondering what lowlife bribed the groundhog to convincingly tell us all a boldface lie about spring? You need this soup.

Are you wondering why the heck people believe a rodent about seasonal change, but refuse to believe science about global warming? Well, then you need to come sit with me…’cause I like you…and we’ll have this soup.

This recipe came from a great vegan food blog called the Lunch Box Bunch. It is so very, very good. Slightly sweet, spicy and rich. A great winter soup that is also vegan and gluten free (yes, really!). And once you have a baked sweet potato, it takes about 10 minutes to make. Easy, delicious, healthy and quick. What’s not to love? Except that snow outside…and that damn groundhog…

You can get the original soup recipe HERE. I changed it up a bit, using coconut milk instead of vegetable broth/soy milk and one chipotle pepper in adobo sauce (I love those things) instead of chili powder. Also finished with a squeeze of lime and some home baked chipotle lime tortilla strips. Next time, I might try adding curry to get some turmeric in that soup! YUUUUUUMMMMMM. My version is below.

Check out the Lunch Box Bunch blog (and Twitter feed) for more great, healthy, vegan recipes!

Chipotle Sweet Potato Soup (2 servings)

1 large, organic sweet potato
1 1/2 cups coconut milk
1 chipotle pepper in adobo sauce
1 lime

Preheat oven to 400 degrees. Wrap sweet potato in foil and bake for 1 hour. Remove pulp from sweet potato when cool enough to handle.
Combine sweet potato pulp, coconut milk and chili pepper in a sauce pan. Blend with an immersion blender until smooth. Add juice from half the lime and stir.
Heat through, then ladle into serving bowls. Squeeze remaining lime half of lime into serving bowls. Top with crispy tortilla strips, avocado chunks, lime zest or roasted pumpkin seeds. Serve immediately.

Advertisements

5 responses

  1. OMG I have everything to make this!! Like a creamy spicy sweet potato bisque! Love it. I’ve been eating homemade cream of mushroom soup for 3 days. Sooooo good. Can’t get enough. This is amazing, Deanna. Not even kidding.

    • I love that this soup could be worked so many different ways with so many fun toppings! I may try it with curry and toasted coconut and cashews on top. Need to buy more sweet potatoes!!!! Hope you enjoy it!

    • We had this for dinner last night and I will definitely be making it again. I usually have sweet potato burn out by this time of year, but this might keep me going. Hope you like it!

  2. Pingback: Sweet Potato Soup with Coconut Milk and Curry |

Sole-ful musings

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: