Monday, May 7, 2012

chipotle sweet potato bisque (vegan!)

I know sweet potatoes are usually an autumn thing.
But, here's the deal:
I can't really add chipotles to anything and not think of summer.
Texans just believe that the hotter the weather, the spicier the supper should be.
So, I make this super creamy soup in the summer.
I just turn down the air conditioner ;)

ps - did I mention how healthy it is??  Swimsuit-perfect!

Chipotle Sweet Potato Bisque (vegan!)
Adapted from Vegan Latina
Serves 4.
2 tablespoons olive oil

3 cloves garlic, peeled and minced
1 large onion, peeled and diced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
4 cups vegetable broth
1/2 pound white waxy potatoes, scrubbed, peeled and diced into 1 inch chunks
1 1/2 pounds sweet potatoes, scrubbed, peeled and diced into 1 inch chunks
2-4 chipotles in adobo, chopped, plus 1 to 2 teaspoons sauce, depending on how spicy you like your life
1/4 cup coconut milk or non-dairy milk
1 tablespoon freshly squeezed lime juice
salt and freshly ground pepper to taste
1/2 cup thinly sliced scallions

In a large soup pot over medium heat fry the garlic in the olive oil for 30 seconds. Add onion and sauté until onion is tender and translucent, about 5 minutes. Stir in ground cumin and oregano, then pour in water or stock. Add the chopped potatoes and sweet potatoes, cover the pot and increase the heat to high. Bring the soup to a boil, then reduce heat to gently simmer for 28-32 minutes or until both white and sweet potatoes can be easily mashed when pressed against the side of the pot with a wooden spoon. Turn off the heat.
Add chipotles and adobo sauce to the soup. Use an immersion blender to puree soup to a smooth, creamy consistency. If you prefer to use a blender, let the soup cool for at least 20 minutes before pouring into a blender; pulse until smooth then return to the pot. Warm the soup over low heat and stir in the coconut milk or non-dairy milk, lime juice, salt, and pepper. Taste and adjust seasoning with more lime juice and salt if desired. Ladle soup into serving bowls and garnish with sliced scallions.  Enjoy!

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