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Smoky Chipotle Sweet Potato and Rutabaga Soup
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Immersion blender
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, minced
  • 2 large sweet potatoes, peeled and cubed
  • 1 medium rutabaga, peeled and cubed
  • 4 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro, chopped, for serving
  • Lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
  • Stir in the garlic and chipotle peppers. Cook for one minute until fragrant.
  • Add the sweet potatoes and rutabaga to the pot. Stir to coat them with the oil and spices.
  • Pour in the vegetable broth. Add the salt and black pepper. Bring the mixture to a boil.
  • Reduce the heat to low and simmer for 20 minutes until the vegetables are tender.
  • Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you use a regular blender, work in batches.
  • Taste and adjust salt if needed. Ladle into bowls and top with cilantro. Serve with lime wedges on the side.

Notes

For a thicker soup, use less broth during simmering. If the chipotle makes it too spicy, add a spoonful of plain yogurt when serving. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board, Knife