Chipotle Sweet Potato Soup

Even here in sunny San Diego we sometimes need a "warm you to your bones" winter soup.  Hot and steamy, this particular soup also adds a spicy kick to heat you up just that much more.

Join me today as we bring you our latest submission to the Blogger C.L.U.E Society and make our way back to Colorado to Lea Ann at Cooking on the Ranch with Western Flair and Rocky Mountain Air!

Lea Ann brings fabulous recipes with a little something for everyone, and it didn't take me long to find a recipe fitting for our C.L.U.E March assignment - potatoes.  And does Lea Ann have some awesome potato recipes on her blog!  How about Potatoes Cooked in Banana Leaves?  Or the one that totally caught my eye, Twice Baked Potatoes with Poached Eggs?

However, with our family dietary restrictions (dairy-free), our quest for mostly plant-based foods, and a somewhat chilly day here in San Diego, it was the Chipotle Sweet Potato Soup that my husband chose as our recipe for the month.  (Funnily enough, we chose sweet potatoes last time we visited Lea Ann's blog in November!)

Filled with sweet potatoes, onions and apples, this soup receives a spicy kick from a spoonful of adobo, and then cools down with a drizzle of creamy coconut milk.  Spiced with ginger and a touch of my new favorite spice, turmeric, the soup bursts with flavors and warms you to your toes simply from the scent alone.

So here's hoping that your winter weather is turning as snow drifts away into warmer breezes and spring flowers.  But if you still need a warm up, this soup has your name all over it.

Now see what the rest of the C.L.U.E Members brought to the table! 

• Bacon Wrapped Potatoes w/ Sriracha Sauce by Debra from Eliot's Eats
• Bacon-wrapped Smashed Redskin Puffs by Stacy from Food Lust People Love
• Balsamic Roasted Fingerling Potatoes by Wendy from A Day in the Life on the Farm
• Basil Lime Gin Gimlet by Christy from Confessions of a Culinary Diva
• Cheddar Scallion Potato Buns by Lora from Cake Duchess
• Chicken Pot Pie by Heather from girlichef
• Chipotle Sweet Potato Soup by Kim from Liv Life
• Chocolate, Coconut, Butterscotch and Oatmeal Cake Cookies by Lisa from Authentic Suburban Gourmet
• Daisy's Noisette Potatoes by Janet from Cupcakes to Caviar
• Honey Dijon Roasted Potato Salad by Ramona from Curry and Comfort
• Irish Brown Bread by Kathy from Bakeaway with Me
• Irish Old Fashioned Cocktail by Christy from Confessions of a Culinary Diva
• Okie Peasant Potato Soup by Christiane from Taking on Magazines
• Potato and Celery Root Puree by Lea Ann from Cooking on the Ranch
• Potato and White Bean Soup with Sage by Kathy from A Spoonful of Thyme
• Potato Rolls by Kelli from Kelli's Kitchen
• Potatoes O'Brien by Azmina from Lawyer Loves Lunch
• Slow Cooker Beef and Guinness Pie by Anna from annaDishes
• Smoked Salmon Chowder by Jean from Lemons and Anchovies
• Tchertma (Zucchini and Eggs) by Kate from Kate's Kitchen
• Thin Crispy French Fries by Liz from That Skinny Chick Can Bake






Chipotle Sweet Potato Soup
Bright with ginger and chipotle flavors, this soup recipe is a keeper!  My husband finished the last bowl and promptly asked, "So... when are you making this one again?".  It was love at first scent.   Thanks Lea Ann!
Adapted from Cooking on the Ranch
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1 Tbs oil or butter (we used Avocado Oil - I love Chosen Foods brand)
1 1/2 cups chopped yellow onion
2 granny smith apples, peeled, cored and cut into 1-inch dice
1 large clove of garlic, finely diced
1 tsp fresh ginger, finely diced
1 tsp fresh turmeric root, finely diced (optional - not in original recipe)
1 Tbs adobo sauce from a can of chipotle chilis (more if desired!)
4 cups broth (we used 2 cups vegetable)
1 cup water (I used 2 cups)
1 1/2 lbs sweet potatoes, peeled and cut into about 1-inch dice
salt to taste
freshly ground pepper
Peppitas
coconut milk (I used light from Trader Joe's)
lime wedges

Place a large saucepan over medium heat on the stove.  Once hot, add the oil or butter.  Stir to coat the pan.  Add the onion and cook until tender and translucent, 4-6 minutes.  Add apples, garlic, ginger, turmeric if using and chipotle sauce.  Stir to combine.



Add the broth, water and sweet potatoes, then increase heat to high and bring soup to a simmer.  Reduce heat to medium and simmer until the vegetables are tender, about 20-30 minutes.

Puree soup either with an immersion blender or in a blender or food processor to desired smoothness (I like mine with a little chunk left in it).  Taste and adjust seasonings.

Ladle soup into serving bowls and drizzle with coconut milk.  Garnish with a sprinkle of cilantro and a few pepitas and freshly ground pepper.  Serve with lime wedges.