Honey-Chipotle Sweet Potato Soup
 
 
Using a whole can of chipotle chiles yields a moderately spicy, but still balanced soup. (Update: Some readers found a whole can of chipotle chiles to be too spicy. Feel free to adjust the amount of chiles according to your tastes)
Author:
Recipe type: Soup
Serves: 6-8 servings
Ingredients
  • 3½ pounds orange-fleshed sweet potatoes or yams, peeled and cut into 1 inch pieces
  • 1 large onion, peeled, trimmed, and cut into 1 inch wedges
  • 8 cloves garlic, peeled
  • 3 tablespoons olive oil
  • 3 to 4 tablespoons honey, divided
  • 1 can (7 ounces) chipotle chiles in adobo sauce (to taste, according to level of heat desired.)
  • kosher salt
  • 6 to 8 cups vegetable broth
  • ¾ cups pepitas (pumpkin seeds), toasted
  • Extra virgin olive oil, to garnish
Instructions
  1. Preheat the oven to 425˚F. Finely chop the chipotle chiles, reserving the adobo sauce. In a large bowl, combine the sweet potatoes, onion, garlic, cloves, the adobo sauce, chopped chiles, olive oil, 3 tablespoons honey, and 1½ teaspoons kosher salt. Toss well to coat. Spread in a single layer on two foil-lined baking sheets. Roast in the oven for about 45 minutes, trading the position of the pans halfway through, until the potatoes are soft and are dark golden in spots.
  2. Put the roasted vegetables into a large saucepan. Add 6 cups of the vegetable broth and bring to a simmer over medium heat. Reduce heat to low and simmer for 20 minutes. Puree the soup using an immersion blender, or in batches in a normal blender. Be careful if blending hot soup in the blender--do so in small batches and hold the top on with a kitchen towel to avoid an eruption. Add the remaining 2 cups of broth as needed to thin out the soup. Season to taste with kosher salt, black pepper, and an additional tablespoon of honey if desired.
  3. Garnish with a swirl of olive oil, a scattering of toasted pepitas, and a grinding of black pepper.
Recipe by Spoon With Me at https://spoonwithme.com/honey-chipotle-sweet-potato-soup/