Chipotle Sweet Potato Soup With Bell Pepperbacon Salsa Recipes

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CHIPOTLE LEEK AND POTATO SOUP



Chipotle Leek and Potato Soup image

A spicy version of this classic soup. The smokiness of the adobo sauce and the bite of the chile balance the savory flavors of the potato and cream. Cumin and white pepper finish off this cozy soup. Best enjoyed next to a fire with a glass of red wine. Serve piping hot topped with sour cream and croutons or cheese and onion rings!

Provided by Buffalo Winters

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h39m

Yield 4

Number Of Ingredients 13

¼ cup butter
2 large leeks, white and light green parts, chopped, or more to taste
salt to taste
1 red bell pepper, diced
4 cloves garlic, minced, or more to taste
1 chipotle pepper in adobo, minced, or more to taste
1 pinch ground cumin, or to taste
1 pinch dried thyme, or to taste
white pepper to taste
4 cups vegetable broth
3 Yukon Gold potatoes, diced
½ cup milk
¼ cup heavy whipping cream

Steps:

  • Melt butter in a large pot over medium-low heat. Add leeks and salt; cook, stirring often, until very soft, about 20 minutes. Stir in red bell pepper and garlic; cook and stir for 2 minutes. Add chipotle pepper, cumin, thyme, and white pepper; cook and stir for 2 minutes.
  • Stir vegetable broth and potatoes into the pot. Bring to a boil; reduce heat to low and cover. Simmer soup, stirring occasionally, until potatoes are tender, about 30 minutes. Stir in milk and cream. Remove from heat and let cool slightly, 10 to 15 minutes.
  • Puree soup with an immersion blender to desired smoothness. Simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 384.8 calories, Carbohydrate 48.8 g, Cholesterol 53.3 mg, Fat 18.7 g, Fiber 6.8 g, Protein 7.4 g, SaturatedFat 11.2 g, Sodium 561.1 mg, Sugar 9.9 g

SPICY CHIPOTLE SWEET POTATO SOUP



Spicy Chipotle Sweet Potato Soup image

Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.

Provided by Kent Jacobs

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

2 tablespoons olive oil
1 large yellow onion, chopped
3 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
4 ½ cups vegetable broth, or as needed
1 (7 ounce) can chipotle peppers in adobo sauce, drained
½ cup heavy cream
2 limes, juiced
salt to taste
1 cup sour cream
½ cup chopped fresh cilantro, or to taste

Steps:

  • Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
  • Stir chipotle peppers into the sweet potato mixture.
  • Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
  • Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.7 g, Cholesterol 33 mg, Fat 15.7 g, Fiber 7.7 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 501.9 mg, Sugar 11 g

MEXICAN SWEET POTATO SOUP



Mexican sweet potato soup image

A simple vegetarian soup flavoured with spicy chipotle chilli paste and served with coriander and crème fraîche

Provided by Good Food team

Categories     Lunch, Soup, Starter

Time 30m

Number Of Ingredients 6

1 tbsp vegetable oil
1 onion , finely chopped
1 tbsp chipotle paste
1 vegetable stock cube
750g sweet potato , peeled and grated
half-fat crème fraîche , coriander leaves and 4 crusty bread rolls, to serve

Steps:

  • Boil the kettle. Heat the vegetable oil in a large saucepan and fry the onion until just soft, about 4-5 mins. Stir in the chipotle paste and cook for 1 min more.
  • Dissolve the stock cube in 1.2 litres boiling water from the kettle, and add to the pan along with the sweet potato. Bring to the boil, then simmer, covered, until the sweet potato is soft, about 10 mins. Whizz with a stick blender until smooth.
  • Ladle the soup into bowls and serve with a dollop of crème fraîche, a scattering of coriander leaves and some crusty bread rolls.

Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 1 milligram of sodium

CHIPOTLE SWEET POTATOES



Chipotle Sweet Potatoes image

Tired of the same old sweet potato recipe? Try this spicy-sweet side. It's a great way to add this nutritious veggie to your diet any time of year. -Kim Jones, Mount Juliet, Tennessee

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 7

3 large sweet potatoes (about 2-1/2 pounds), peeled and cut into 1/2-inch cubes
1 cup balsamic vinaigrette, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup minced fresh cilantro
3 tablespoons honey
2 chipotle peppers in adobo sauce, minced

Steps:

  • Place sweet potatoes in two greased 15x10x1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. , Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl., In a small bowl, whisk remaining vinaigrette with the cilantro, honey and peppers. Pour over potatoes and gently stir to coat.

Nutrition Facts : Calories 168 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 357mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

SWEET POTATO AND CHIPOTLE SOUP



Sweet Potato and Chipotle Soup image

This soup is smooth and creamy with a dash of spice.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 50m

Number Of Ingredients 10

2 tablespoons olive oil
1 medium white onion, chopped
Coarse salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes (2 pounds total), peeled and cut
1/2 to 1 chipotle chile in adobo, chopped
7 cups low-sodium chicken broth
Sour cream, for serving
Toasted flour tortilla wedges, for serving (optional)

Steps:

  • In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
  • Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.

CHIPOTLE SWEET POTATO SOUP



Chipotle Sweet Potato Soup image

I must say, I wasn't sure how this would turn out because I couldn't picture these spices together. It's actually very good and quite flavorful. This could be a starter or a meal, depending on your mood. Yum!

Provided by AmyZoe

Categories     Yam/Sweet Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 21

2 lbs sweet potatoes (about 2 or 3 skinny ones, peeled and cubed)
2 carrots, peeled and diced
2 stalks celery, sliced
1 medium onion, diced
4 garlic cloves, minced
4 cups chicken broth or 4 cups vegetable broth
2 -4 chipotle chiles in adobo, chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
4 tablespoons lime juice (juice of 1 lime is what the recipe calls for)
1 tablespoon olive oil
salt
pepper
sour cream
2 tablespoons butter
1 cup pecans, chopped
1/2 teaspoon cinnamon
1/4 teaspoon dried chipotle powder
salt

Steps:

  • Heat the olive oil on medium low in a large soup pot.
  • Cook the onions, celery, and carrot for 10 minutes (stirring occasionally).
  • Add the garlic and cook for one more minute.
  • Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot.
  • Bring to a boil and then simmer, covered for 20 minutes or until sweet potatoes are tender.
  • Let the soup cool, and then in batches puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
  • Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
  • Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
  • Cinnamon-Chipotle Pecans:.
  • Melt the butter in a skillet on low heat.
  • Add the pecans and stir them until they are covered in butter.
  • Add the cinnamon and chipotle powder and stir to coat.
  • Cook the pecans, stirring frequently for 10 minutes.
  • Salt to taste.
  • *If you have cooked sweet potato leftovers, you can add them instead and lessen the cooking time to about 5 minutes.

Nutrition Facts : Calories 272.2, Fat 15.3, SaturatedFat 3.2, Cholesterol 7.6, Sodium 485.2, Carbohydrate 30.2, Fiber 5.9, Sugar 7.3, Protein 6

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