Sweet Potato Chipotle Bisque

by Terry Hope Romero author,  Protien Ninja and many others

Soothing, silky, piquant and smoky all at the same time. Look for canned chipotles in adobo in Latin groceries or even well-stocked mainstream grocery stores that stock Mexican products like salsas or canned green chiles. For best color and flavor used the common orange sweet potato. Serve with warm tortillas or cornbread.

Tip: Heavy cream substitute can be your choice of unflavored soy creamer, nut-based non-dairy milks such as almond or hazelnut. So Delicious Coconut Creamer is a great addition to this soup.

2 Tablespoons olive or peanut oil

3 cloves garlic, peeled and minced

1 large yellow onion, peeled and diced

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

4 cups vegetable broth

1/2 pound white waxy potatoes, scrubbed, peeled and diced into 1 inch chunks

1 1/2 pound sweet potatoes, scrubbed, peeled and diced into 1 inch chunks

2 canned chipotles in adobo, sliced open and seeded,

plus 1 to 2 tablespoons sauce (if you're unsure, use 1 chipotle and a dribble of sauce)

1/4 cup coconut milk, non-dairy milk or soy creamer

1 tablespoon freshly squeezed lime juice

Salt and freshly ground pepper to taste

1. In a large soup pot over medium heat fry the garlic in the olive oil for 30 seconds. Add onion and saute until onion is tender and translucent, about 8 minutes. Stir in ground cumin and oregano, then pour in water or stock. Add the chopped potatoes and sweet potatoes, cover the pot and increase the heat to high. Bring the soup to a boil, then reduce heat to gently simmer for 28-32 minutes or until both white and sweet potatoes can be easily mashed when pressed against the side of the pot with a wooden spoon. Turn off the heat.

2. Add chipotles and adobo sauce to the soup. Use an immersion blender to puree soup to a smooth, creamy consistency. If you prefer to use a blender, let the soup cool for at least 25 minutes before pouring into a blender; pulse until smooth then return to the pot. Warm the soup over low heat and stir in the coconut milk/non-dairy milk/soy creamer, lime juice, salt, and pepper. Taste and adjust seasoning with more lime juice and salt if desired. Ladle soup into serving bowls and garnish with chopped cilantro.