15 August 2011

Chipotle Sweet Potato Soup

Well, that's it... summer is over in Scotland. We had a good run. The days are getting shorter, it's raining more, and my freckles are disappearing. I had to switch back to my lighter foundation today and put the heavy duvet back on the bed. I must admit, I'm a little sad... I'm having a hard time letting go.

This soup is like summer and autumn rolled into one - hearty and filling and warm, yet sprightly and exciting and fun. Just perfect for these cold and rainy days when I'm refusing to knock on the heating, because holy smokes, it's still August after all.

The colours are amazing, especially against the grey hue of the day. Beware - it's got one hell of a kick - which means it's right up my alley, but others might find it a little overwhelming. If that's the case, scale back on the chillis and you'll be fine. If heat's not your thing, but you still want that lovely bright green, crunchy garnish, you might use some diced green bell pepper in its place.

Chipotle Sweet Potato & Yogurt Soup
adapted from dairygoodness.ca

1 knob butter
1 large sweet potato, peeled & diced
1 small onion, diced
1/2 teaspoon cumin
700ml veg stock
1 teaspoon dried chipotle chilli flakes, or 1/2 teaspoon smoked paprika
100g greek yoghurt
sea salt to taste
1 medium tomato, chopped
1 green jalapeño chilli, very thinly sliced

Melt butter in a large pan over medium heat. Add sweet potato and onion, and cook until onion goes soft, about 10 minutes.

Add stock and chilli flakes, simmer about 20 minutes to allow potatoes to cook completely and chilli to infuse and soften.

Remove from heat and puree until smooth with hand blender. Pass through a fine seive to remove any chunks. If soup is too thick, thin with water or milk to desired consistency. Stir in greek yoghurt and season to taste with sea salt.

Serve hot, topped with chopped tomato and green chilli.

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