Sweet Potato Soup with Sage & Chipotle
VN, GF, SF
1 tbs oil, or infused chipotle oil
2 onions, chopped
3 garlic cloves, minced
1 1/2 lbs sweet potatoes, peeled & chopped
1 apple, tart
1 tbs sage, fresh, chopped
1 large (or two small) dried chipotle pepper
(optional if using infused chipotle oil)
6 cups water or vegetable stock
Salt, to taste
1. In a large soup pot heat oil and saute onions for seven minutes. Add garlic and saute for two minutes more.
2. Add the remaining ingredients, bring to a boil, reduce to a simmer and cook until sweet potatoes are tender (about 30 minutes).
3. Remove from heat and puree in small batches, or use an immersion blender in the soup pot itself. Adjust seasonings to taste.
4. Serve. If making ahead of time, cool, then refrigerate for 3-5 days. May be frozen for up to one month.
Source: Entertaining for a Veggie Planet by Didi Emmons
From the kitchen of: Dorothy Wilson
Recipe published: Fall, 2006
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