This recipe was created by Debra K
In honor of the Fall I wanted to create a soup that would be healthy, but offer a creamy and fulfilling taste and texture. Hitting Google to get inspired, I gathered some great ideas from Martha Stewart and Simply Recipes. As usual, I had to healthify the recipe and of course add a few twists of my own. From the traditional recipe I reduced the amount of fat, removed dairy and offer a vegan version if choosing vegetable broth as the main stock.
The combination of chipotle with the cinnamon and nutmeg gives a nice savory and sweet twist to this soup. I topped with a dollop of coconut milk yogurt and enjoyed immediately.
Serves 4 (Can be doubled)
- 1 Tb coconut oil
- 1 small white onion, chopped
- Coarse salt and ground pepper
- ½ tsp chipotle
- ½ tsp (heaping) ground cumin
- ½ tsp (heaping) nutmeg
- 1 cinnamon stick
- 2 garlic cloves, minced
- 2 large sweet potatoes, peeled and cut
- 3 C low-sodium chicken or vegetable broth
- 1 ¼ C unsweetened Coconut/Almond milk (or other non-dairy milk)
- 2 T agave or maple syrup
In a large deep pan or pot heat the coconut oil over medium-high heat. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin, chipotle, nutmeg and garlic and sautee until fragrant, about 1 minute. Stir in sweet potatoes, cinnamon stick, and broth. Bring to a boil; reduce to a rapid simmer, cover, and cook until sweet potatoes are soft- about 20 minutes.
Remove the cinnamon stick and discard. Let potato mixture cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids and you can also use an immersion blender). Slowly add the non-dairy milk to each portion you blend. Mix in the syrup and stir into the completed blended soup. Top soup with vanilla coconut yogurt and sprinkle with nutmeg.