This is such a cracking soup recipe for autumn. It’s suddenly become very chilly here in London – proper hat and gloves weather! – and while real life might get in the way of an urge to hibernate completely, a good bowl of soup can really warm up body and soul. It’s gorgeously silky and smooth, and I absolutely love the rich smoky flavour given by the chipotle. The hint of spice is super warming and really complements the creaminess of the sweet potato.
This soup is extra delicious topped with a little fried chorizo for a little more heat, or a swirl of sour cream to cool it down a bit. I also firmly believe that croutons are always a good idea when it comes to soup. Enjoy, and stay cosy!
P.S. Looking for ways to use up the rest of your chipotle paste? Try adding a spoonful to large pieces of veg such as courgette, red onion and aubergine, and tumbling together in a tin with a little oil before roasting for 30 mins or so (I like to add this to quinoa, couscous or pearled spelt, plus a little feta or goats’ cheese and some toasted seeds, for a tasty packed lunch); add to a marinade for chicken or fish; or stir into chilli during cooking to add a smoky kick.
Sweet potato and chipotle soup
- 1 tbsp olive oil
- 1 onion, chopped
- About 600g peeled sweet potato, cut into large chunks
- 1 heaped tsp chipotle paste
- 750ml hot vegetable stock
- Salt and pepper to season
- Heat the oil in a large saucepan and add the chopped onion. Cook for a couple of minutes, stirring often.
- Stir in the sweet potato chunks and cook for a further minute or so, then stir in the chipotle paste.
- Add the vegetable stock and bring to the boil, then reduce to a simmer and cook for about 20 minute, or until the sweet potato is tender.
- Allow to cool a little before blending thoroughly with a stick blender, or in a food processor, until very smooth. Season to taste.