Sweet Potato Soup with Adobo Creme

A bowl of spicy pumpkin soup, swirled with coconut cream. For MANY MORE SOUP images, please click [url=http://www.istockphoto.com/file_search.php?action=file&lightboxID=3666414]here[/url]

A bowl of spicy pumpkin soup, swirled with coconut cream. For MANY MORE SOUP images, please click [url=http://www.istockphoto.com/file_search.php?action=file&lightboxID=3666414]here[/url]

This spicy Southwestern soup is a great way to use nutrient- and fiber-rich leftover sweet potatoes. Adjust the spice according to flavor preferences. For a vegan alternative substitute vegetable stock for the chicken and use dairy-free sour cream.

Ingredients:

3 small or 2 medium roasted or baked sweet potatoes, peeled (if desired) and cut into chunks

4 garlic cloves, peeled and smashed with the side of a knife

1/3 cup creme fraiche, sour cream, or low-fat yogurt

1 to 2 teaspoons adobo sauce from canned chipotle peppers*

2 tablespoons olive oil

1 large onion, chopped

1 small canned chipotle pepper

6 cups chicken or vegetable stock

1/2 cup pumpkin seeds

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