Sweet Potato Soup with Chipotle Cream
Maple syrup adds a hint of sweetness to the rich broth in this low-calorie meatless soup. It's finished off with a dollop of spicy cream.
Prep Time:
45 mins
Total Time:
1 hr 15 mins
Servings:
Makes 15 cups.
Ingredients
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2 tablespoons olive oil
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1 medium onion, chopped
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3 pounds sweet potatoes, peeled and diced
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2 carrots, peeled and diced
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1 tablespoon tomato paste
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4 cans (14 ounces each) low-sodium chicken broth
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3 tablespoons maple syrup
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1 tablespoon fresh lime juice
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1-1/4 teaspoons kosher salt
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1 teaspoon cumin
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3/4 teaspoon dried sage
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1/2 teaspoon freshly ground pepper
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1/8 teaspoon ground nutmeg
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1 bay leaf
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3/4 cup heavy cream
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1 chipotle chile (from canned chipotle in adobo), seeds removed, finely chopped (1/2 teaspoon), or to taste
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2 teaspoons adobo sacue (from canned chipotle in adobo), or to taste
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1/2 cup unsalted pepitas (hulled pumpkin seeds), toasted
Directions
1.
In a large pot, heat oil over low heat. Add onion and cook until softened, about 8 minutes. Increase heat to medium; stir in potato, carrot and tomato paste. Cook until vegetables begin to caramelize, about 4 minutes. Add broth, syrup, juice, salt, cumin, sage, pepper, nutmeg and bay leaf. Cover and cook until vegetables are fork-tender, about 30 minutes. Discard bay leaf. Puree using an immersion blender or in batches using a standing blender.
2.
For Chipotle Cream, in a small mixer bowl, beat cream on medium speed to firm peaks. Fold in chile and adobo sauce.
3.
Ladle soup into bowls, top each with a dollop of Chipotle Cream and sprinkle with pepitas. Makes 15 cups.
Nutrition information
Calories 180, Total Fat 9.5 g, Saturated Fat 3.5 g, Cholesterol 16 mg, Sodium 473 mg, Carbohydrate 20 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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Thick and creamy, yet low in calories, this soup makes a great side dish for beef, pork, or chicken.
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