Ok, this has to be the best soup I have ever had in my LIFE. No exaggeration here folks! This is a Spicy Sweet Potato Soup with Chipotle + Coriander. I grabbed this amazing recipe from Gwyneth Paltrow’s new recipe book called, It’s All Good. She has a ton of easy, delicious and healthy recipes. It’s a great buy!
My friend and I have both come down with the common cold, so we thought some good ol’ soup would be a perfect and appropriate dinner. This soup is rich and creamy with a good southwestern kick to it. I can’t not share this recipe with you all!!
2 tablespoons extra virgin olive oil
1 large red onion, finely diced (about 1 1/2 cups)
2 garlic cloves – minced
5 springs of cilantro, leaves reserved for garnish
3/4 teaspoon cumin
Course sea salt
1 1/2 teaspoons chipotle in adobo (or more if you like)
2 large sweet potatoes, peeled and diced (about 6 cups)
6 cups Vegetable Stock
Heat the olive oil in a large, heavy pot over medium heat. Add the onion, garlic, cilantro sprigs, cumin, and a heavy pinch of salt and cook, stirring now and then, until softened but not browned, 10 minutes. Add the chipotle and the sweet potatoes and stir to combine. Add the vegetable stock to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until the sweet potatoes are very soft, about 30 minutes. Remove and discard the cilantro. Carefully puree the soup in a powerful blender. If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer. Garnish each bowl with a few of the reserved cilantro leaves.
Personally, I don’t like cilantro so I didn’t add the leaves to my soup. I think a great alternative for the cilantro would be basil leaves. Happy Friday Everyone!!
It’s All Good, Gwyneth Paltrow and Julia Turshen