Looking for a fun new way to prepare sweet potatoes? This delightfully smoky, spicy soup gets its depth of flavor and silky texture from a mix of Pacific Foods® Unsalted Organic Chicken Bone Broth, blended sweet potatoes and chipotle peppers. A squeeze of lime brings some fresh acidity, and sour cream adds body and tang.
Ingredients
- 2 tablespoons olive oil or avocado oil
- 1 medium (8 ounces) yellow onion, chopped (about 1 1/2 cups)
- 1 small poblano chile pepper, seeded and finely chopped (about 1/2 cup)
- 3 medium garlic cloves, minced (about 1 tablespoon)
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 1/2 pounds sweet potato (about 2 large), peeled and cut into 3/4-inch cubes (about 4 cups)
- 1 tablespoon tomato paste
- 4 cups (32 ounce carton) Pacific Foods® Organic Unsalted Chicken Bone Broth
- 1 can (15 ounces) diced fire roasted tomatoes
- 2 tablespoons finely chopped chipotle peppers in adobo sauce (from 7.5 ounce can)
- 1/2 cup sour cream
- 1/2 teaspoon lime zest (from 1 lime)
- 1 tablespoon fresh lime juice, divided
- 1/3 cup roasted salted pumpkin seeds (pepitas)
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Instructions
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Step 1
Heat oil in a large Dutch oven or saucepan over medium; add onion and poblano and cook, stirring occasionally, until softened, about 5 minutes. Add garlic, smoked paprika, and cumin; cook, stirring constantly, until toasted and fragrant, about 2 minutes. Add sweet potatoes and tomato paste; cook, stirring constantly, until sweet potatoes are coated in spices and tomato paste, about 1 minute.
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Step 2
Stir in bone broth, diced tomatoes, chipotle chiles, and season with kosher salt; bring to a boil over medium-high. Reduce heat to medium-low to maintain a simmer and cook, stirring occasionally, until sweet potatoes are tender, about 15 minutes.
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Step 3
While soup simmers, stir together sour cream, lime zest, and 1 teaspoon of the lime juice. Season with kosher salt.
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Step 4
When sweet potatoes are tender, remove from heat and ladle 3 cups of the soup into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended mixture back into soup. Stir in remaining 2 teaspoons lime juice into soup.
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Step 5
Serve hot topped with sour cream mixture, pumpkin seeds (pepitas), and cilantro.
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Tips
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To make a meal, top with cooked shredded chicken or black beans and/or crushed tortilla.
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