Spicy-Chipotle-Sweet-Potato-SoupServes: Makes 6 servings
Cooking Time: 45 minutes

This sweet and spicy soup is perfect for lunch or dinner and delicious garnished with peanuts, avocado and sour cream. Serve with tortilla wedges.


Ingredients:

½ cup (125 mL) roasted peanuts, chopped
2 tbsp (25 mL) butter
2 onions, diced
3 cloves garlic, minced
1 tbsp (15 mL) gingerroot, grated
2 tsp (10 mL) minced chipotle pepper (1 medium)
2 tbsp (25 mL) tomato paste
5 cups (1.25 L) diced, peeled sweet potatoes or butternut squash
(3 medium potatoes or 1 butternut squash, 2½ lb/1.25 kg)
1 baking potato, peeled and diced
4 to 6 cups (1 to 1.5 L) chicken or vegetable broth
⅔ cup (150 mL) sour cream
1 ripe avocado diced


Directions:

In large Dutch oven over medium heat, toast peanuts until fragrant and slightly darkened, about 3 minutes. Remove half for garnish.

Add butter to peanuts in Dutch oven. When melted and foaming, stir in the onions, garlic and ginger. Fry, stirring often, until onions are tender, about 5 minutes. Stir in the chipotle pepper and tomato paste; fry, stirring, until darkened, about 2 minutes.


For stove-top method:

Stir in the sweet and baking potatoes and the 6 cups (1.5 L) chicken broth. Bring to boil, reduce heat, cover and simmer until potatoes are fork tender, about 25 minutes.

Using an immersion blender, or stand blender in batches, puree until smooth.

Serve with dollop of sour cream, a few cubes of avocado and a nice sprinkle of reserved toasted peanuts.


For slow cooker method:

Scrape into slow cooker. Stir in sweet and baking potatoes and the 4 cups (1 L) chicken broth. Cover and cook on low until vegetables are tender, about 4 hours.

Using an immersion blender, or stand blender in batches, puree until smooth.

Serve with dollop of sour cream, a few cubes of avocado and a nice sprinkle of reserved toasted peanuts.


Tortilla crisps:

Brush 6 small wheat or corn tortillas lightly with peanut oil; cut each into 8 wedges.

Arrange on baking sheets; sprinkle lightly with chilli powder or sea salt if desired.

Bake in centre of oven at 350°F (180°C) until crisp and darkened slightly, about 8 minutes.

 

To view a PDF version of this recipe, click here.

 

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Did You Know?

  • peanut-butter-jar
    Peanut butter was invented around 1890 as a health food for the undernourished.
  • did-you-know-2

    Peanuts are 100 per cent cholesterol-free and contain oleic acid, a heart-healthy source of unsaturated fat.

  • peanut
    The peanut is also called the earthnut, groundnut and goober pea.
  • peanut-protein
    The peanut contains more protein than any other nut.

Peanut Butter for the Hungry

Peanut Bureau of Canada