Sweet Potato, Tomato and Chipotle Soup
extra-virgin olive oil
large red onion
(peeled and sliced)
large sweet potatoes
(peeled, quartered, and sliced thickly)
(400g diced tomatoes)
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.
Tip: Never fill a blender more than halfway when puréeing hot foods; you'll avoid some painful burns!