Santa Fe Sweet Potato Soup

Here’s a flavorful, rib-sticking soup with lots of pizzazz and universal appeal. New Mexico chiles add an enticing, slightly smoky flavor, but ancho or guajillo chiles also work well. The lime, roasted red pepper and cilantro finish provides a nice balance to the sweet potatoes. If you are a heat seeker, add the jalapeño pepper.

 

 

 

  • Santa Fe Sweet Potato Soup
    Serves 6
    Print
    Ingredients
    1. Best in a large (minimum 5 quart) slow cooker
    2. 1 tbsp vegetable oil 15 mL
    3. 2 onions, finely chopped
    4. 4 cloves garlic, minced
    5. 1 tsp salt 5 mL
    6. 1 tsp dried oregano leaves 5 mL
    7. 6 cups vegetable or chicken stock 1.5 L
    8. 4 cups cubed (about 1⁄2 inch/1 cm) peeled 1 L
    9. sweet potatoes
    10. 2 dried New Mexico, ancho or guajillo chile peppers
    11. 2 cups boiling water 500 mL
    12. 1 jalapeño pepper, finely chopped, optional
    13. 2 cups corn kernels, thawed if frozen 500 mL
    14. 1 tsp grated lime zest 5 mL
    15. 2 tbsp freshly squeezed lime juice 25 mL
    16. 2 roasted red peppers, cut into thin strips
    17. Finely chopped cilantro
    Instructions
    1. 1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, salt and oregano and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add stock and stir to combine.
    2. 2. Add sweet potatoes and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender.
    3. 3. Half an hour before soup has finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems. Pat dry, chop coarsely and add to stoneware, along with the jalapeño pepper, if using. Working in batches, purée soup in a food processor or blender and return to slow cooker. (You can also do this in the stoneware using an immersion blender.) Add corn, lime zest and juice.
    4. 4. Cover and cook on High for 30 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro.
    Notes
    1. Make ahead
    2. This soup can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
    Judith Finlayson http://judithfinlayson.com/

 

 

 

Posted in Gluten-Free, Recipes, Soups.

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