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Smoky Mexican Chipotle Sweet Potato and Carrot Stew
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Course Soup
Cuisine Mexican
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 large sweet potatoes, peeled and cubed
  • 4 medium carrots, peeled and sliced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • Salt and black pepper to taste
  • 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 for 5 minutes until it softens.
  • Stir in the garlic, chipotle peppers, cumin, and smoked paprika. Cook for 1 minute until the spices smell fragrant.
  • Add the sweet potatoes and carrots to the pot. Stir to coat the vegetables with the spice mixture.
  • Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil, then reduce to a simmer.
  • Cover and cook for 25 minutes until the sweet potatoes and carrots are tender when pierced with a fork.
  • Season with salt and black pepper. Ladle into bowls and top with fresh cilantro. Serve with lime wedges on the side.

Notes

Simmer a few minutes longer if you prefer thicker broth, or add a splash more broth if it reduces too much. The chipotle amount sets the heat level, so start with one pepper and taste before adding the second. Leftovers reheat well on the stove with a little extra broth to loosen the texture.
Course: Soup
Cuisine: Mexican
Equipment: Large pot, Cutting board, Knife