Okay. I won’t go on and on about how much I love fall, because I know the whole internet is doing that right now. Instead, I’ll just say that I appreciate no longer sweating ALL THE TIME. Of course, part of that has to do with us moving to an apartment with AIR CONDITIONING. What up, fancy new crib?! (I should point out that as soon as we moved to an apartment with air conditioning, Autumn arrived and now we don’t need air conditioning. Womp wah.)
Anywho, now that it’s chilly and rainy (hey, Oregon), it’s time to eat soup. I’m pretty pumped about this because I really wanted to make soup all summer long, but again, the sweating got the best of me. There’s something super glorious about warming your whole body with food, and consuming large quantities of bread dipped in soup.
And this is the perfect soup for bread inhalation. Which I think we all know is the true meaning of life.
I like to make this soup early in the day, and then let it cool off for a while before I puree it. I have a pretty lame blender that can’t handle much action, so it’s best to put cool liquids in it. (Once upon a time, sweet potato chipotle soup ended up on the ceiling.) However, if you have a rockin’ blender that can handle the heat, you can complete this whole process in around an hour.
- 1 tablespoon olive oil
- 1 medium white onion, chopped
- 2 teaspoons ground cumin
- 2 cloves garlic, minced
- 2½ pounds sweet potatoes, peeled and cut into 1 inch pieces
- 1 chipotle chili in adobo sauce, chopped
- 6 cups vegetable broth
- In a large pot, heat oil over medium heat. Add onion and cook until it begins to brown around the edges. Add cumin and garlic. Cook, stirring frequently to prevent burning, about 1 minute. Add sweet potatoes, chile, and broth. Bring to a boil and reduce to a simmer. Cover and cook until sweet potatoes are soft enough to mash with a spoon, 30-40 minutes.
- Let soup cool slightly. Either use an immersion blender to puree the soup in the pot, or use a regular blender, working in batches. Serve with bread, tortilla chips, or garlic naan (the bomb).