May 15, 2013
Sweet Potato-Tomato-Chipotle Soup
2 tablespoons extra-virgin olive oil
1 large red onion, diced
3 cloves garlic, chopped
2 stalks celery, sliced
3 carrots, peeled and sliced
3 large sweet potatoes, peeled, quartered, and sliced thickly
One 14-ounce can (400g) (or fresh) diced tomatoes
4 cups water (900ml) (or vegetable stock)
1/2 cup (115g) maple syrup
2 chipotles (smoke-dried jalapeño)
2 teaspoons sea salt, or to taste
In a heavy 6-quart (12-pint/200 fl oz) stockpot over medium heat, heat the olive oil. Add the onion and garlic, and sauté for 3 to 5 minutes. Add the celery and carrots, and cook until softened.
Add the sweet potatoes, tomatoes, and stock. Bring to a boil. Turn down the heat and simmer for 30 to 40 minutes, or until all the vegetables are softened.
Add the maple syrup, chipotles, and salt.
Purée until completely smooth, either with an immersion blender or in smaller batches in a regular blender.
Tip: Never fill a blender more than halfway when puréeing hot foods; you'll avoid some painful burns!
Recipe adapted from "You Won't Believe It's Vegan" by Lacey Cher and Gail Doherty.
All figures are per serving (assumes 6 servings).
Fat: 3 g
Carbs: 36 g
Fiber: 5 g
Protein: 3 g
Sodium: 917 mg