The other evening, I made a Sweet Potato Soup. You start by infusing coconut oil with shallots, poblano peppers, shallots, and seasoned with just a hint of smoked paprika and cumin.
Jump to Recipe
Rate this Recipe
6 servings
Sweet Potato Soup Recipe
Sweet potatoes and smoky poblano peppers blend beautifully together in this soup with cumin and fresh herbs.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Ingredients
- 1 tablespoon coconut oil
- 1 shallot (minced)
- 2 poblano peppers (sliced thin)
- 2 medim sweet potatoes (cubed)
- ¼ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon finely ground real salt
- 2 quarts bone broth
- sour cream for serving
- red onion for serving
- cilantro for serving
Instructions
- Melt the coconut oil in a heavy-bottomed stock pot over medium heat. Stir in the shallot, and fry gently until it softens and releases its fragrance. Stir in the poblano pepper, and fry until softened - about 4 minutes.
- Add the sweet potatoes to the pot along with cumin, smoked paprika and sea salt. Cover the pot and sweat the potatoes until they soften - about 10 minutes. Pour in the chicken stock, and simmer, covered, for 30 minutes or until the potatoes fall apart when pierced with a fork. Turn off the heat, and puree the soup with an immersion blender), until the soup is smooth and uniform.
- Ladle into soup bowls, and serve topped with sour cream, red onion and cilantro as you like it.
Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
