Sweet Potato, Tomato and Chipotle Soup
Sweet Potato, Tomato and Chipotle Soup
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large red onion (diced)
- 3 cloves garlic (chopped)
- 2 stalks celery (sliced)
- 3 carrots (peeled and sliced)
- 3 large sweet potatoes (peeled, quartered, and sliced thickly)
- 1 can (400g diced tomatoes)
- 4 cups vegetable stock
- ½ cup maple syrup
- 2 chipotles (smoke-dried jalapeno)
- 2 teaspoons sea salt
Instructions
- In a heavy 5.5 litre stockpot over medium heat, heat the olive oil.
- Add the onion and garlic, and sauté for 3 to 5 minutes. Add the celery and carrots, and cook until softened.
- Add the sweet potatoes, tomatoes, and stock. Bring to a boil.
- Turn down the heat and simmer for 30 to 40 minutes, or until all the vegetables are softened.
- Add the maple syrup, chipotles, and salt.
- Purée until completely smooth, either with an immersion blender or in smaller batches in a regular blender.
Notes
Tip: Never fill a blender more than halfway when puréeing hot foods; you'll avoid some painful burns!