Spicy Sweet Potato Soup
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 431, total fat 21 G., saturated fats 13 G., proteins 7 G., carbohydrates 57 G., fiber 7 G., cholesterol 61 mg, sodium 892 mg, sugar 22 G.
Calories 431, total fat 21 G., saturated fats 13 G., proteins 7 G., carbohydrates 57 G., fiber 7 G., cholesterol 61 mg, sodium 892 mg, sugar 22 G.
A rich, velvety sweet potato soup with herbs and spices is served with crisp blue corn chips for texture. Chipotle peppers impart a savory, smoky flavor that perfectly complements the sweetness of the sweet potato, while crème fraîche adds a creamy note.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Soup
- 3 cups sweet potato puree
- 1.5 - 2 cups lightly salted chicken broth
- 0.5 tsp ground ginger
- 0.5 tsp allspice
- 0.5 tsp freshly grated nutmeg
- 0.5 cups crème fraîche
- 2 tsp. chipotle in adobo sauce
- Fresh coriander leaves for serving
- Blue corn tortilla chips, crushed, for serving
Sweet potato puree
- 4 tablespoons unsalted butter
- 1 cup whole milk
- 0.5 cups heavy cream
- 1 tbsp chipotle puree
- 5 large sweet potatoes, boiled until half-cooked and peeled
- 2 tablespoons natural maple syrup
- 2 tablespoons of honey
- 1 teaspoon ground cinnamon
We recommend
Recipes with similar ingredients: sweet potato, ground ginger, allspice, chipotle peppers in adobo sauce, cinnamon, nutmeg, crème fraîche, tortilla chips
Cooking the dish according to the recipe:
- In a medium saucepan, combine the mashed potatoes, 1 1/2 cups broth, ginger, allspice, and nutmeg and bring to a boil over high heat.
- Reduce heat to low and simmer, stirring occasionally, for 10 minutes. Add 1/4 cup crème fraîche and more broth if the soup is too thick, and simmer for 5 minutes.
- In a small bowl, combine the remaining 1/4 cup crème fraîche and chipotle paste, season with salt and pepper. Ladle the soup into bowls and drizzle with crème fraîche, garnish with cilantro leaves and tortilla chips.
- Sweet potato puree:
Combine the butter, milk, cream, and chipotle peppers in a small saucepan and bring to a boil. Press the hot sweet potatoes through a potato masher into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon, salt, and pepper, and mix until smooth.
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