This Sweet Potato Soup Recipe gets a kick of spice with Chipotle and extra flavor from apple. For a WOW sweet and smoky end result. With a drizzle of Greek yogurt for that creamy factor this is an impressive, vegetarian, hearty spicy sweet potato soup.
This sweet potato soup recipe is a beautiful vegetarian entree, but first, let’s take a look at the Sur la Table Cooking Class.
What a great break from the “back to work” Monday routine. I enrolled myself and Realtor client, Lise Leblanc in a Healthy Mexican Cooking class at Sur La Table at the Streets of Southglenn. I thought the class was top shelf, the kitchen layout roomy, well stocked and with only eight attendees allowed, a perfect size for hands-on and interaction with the chef. The class was from 11:00 a.m. to 1:00 and we got to make our lunch and eat it too.
Our chef instructor was Celeste Sutton. She is a private chef, event caterer and a skilled instructor. Professional and knowledgeable, she quickly created a sense of community in which we felt comfortable asking questions, participating and learning.
Here’s what I took away:
How to supreme cut an orange for wedges for a salad. No really…seems simple enough, but I’ve always hand peeled and then somewhat pulverized orange wedges to add them and some of the juice to a salad. Use a knife silly! It removed more of the pith and was much easier. Then hold the peeled orange over a bowl to separate the wedges and capture the juice for a vinaigrette.
A better way to use that Mandolin. If you’re like me, you find that guiding tool that came with your mandolin is a little unwieldy and awkward. Your hands make a much better tool. But wait, don’t want to lose a finger? Sur la Table sells a cut resistant glove made by Victornox with stainless steel filament and knit construction that is guaranteed not to slice your skin. You bet I bought one. Here’s brave Lise demonstrating it’s strength.
That I want this fridge.
How to use an immersion blender without flipping scalding soup into your face. I’m pretty good with this one, but actually watching someone jabbing and swirling the blender without bringing the tip out of the soup was a great reminder of how patience is a virtue when dealing with hot liquids.
Grill Pan. I don’t use my grill pan enough and this was a great example of how useful it can be for grilling vegetables. And with all of the pans we used that day, Celeste stressed over and over the importance of hot pan, cold oil. From now on, if I find myself plopping a cold pan on the stove and pouring in oil before turning on that heat, I’m going to make myself start over!
Make sure that fish is dry. Place fish on a tray lined with paper towels and place in the refrigerator for about thirty minutes. This will drain and extract more of the moisture for better searing or grilling. I thought this was a valuable tip. As you can see, those paper towels were very wet, much wetter than from simply patting the fish dry as I usually do.
Plating. You don’t always have to use a bowl for a salad. Celeste plated the salad on white serving plates. Very pretty I think. And she served it two ways, one with the salad swimming in the vinaigrette and a dryer version on the right.
Staging. We prepared both seared and grilled Southwestern salmon and a black bean, chile and rice side dish. Using a mold that Sur la Table sells, quickly transformed a pile of rice into pleasant form. You can also use a ramekin. Simply leaning the salmon onto the rice and you’ve got a photo worthy plate of food.
Drizzle don’t drop. Use a squeeze bottle to drizzle yogurt or sour cream over this thick and luscious sweet potato soup recipe. I usually don’t take the time to do this and just plop a dollop in the center of the soup. When I photograph, it looks exactly like that. A big white blob with no texture that overwhelms the aesthetics of the dish. A drizzle is much prettier don’t you think? And a few leaves of Cilantro for a pop of green and a pop of flavor and you’re ready to dig in.
BEST take away of the day, Cilantro and Ginger. I pick around the ginger bin for the smallest piece I can find because it usually goes bad in the fridge before I can use it all. Freeze it! Put it in a plastic bag and freeze it and when you need a little, just pull it out and zest it. You don’t even need to peel it. No more wrestling with mincing that fibrous chunk of ginger, or the mess you get when you try to zest it fresh. And for the cilantro, you really don’t need to spend time scraping the leaves from the stalks. Just chop it together with the leaves. Unlike other leafy herbs, the stalks of cilantro are not bitter. You can use it all.
Carrot. Add carrot to butternut squash soup for color. Celeste threw that one in when someone asked if Butternut Squash could be a substitute for the sweet potato for the soup.
Before we get to the sweet potato soup recipe that we made in class (and at home), one last shot of Lise who was assigned to chop the garlic for our project. And one last tip. Have everything prepared, chopped and diced and in bowls before you start to cook. Makes for smoother sailing.
Sweet Potato Soup Recipe with Apple and Chipotle
I hope you give this spicy Sweet Potato Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite Sweet Potato Soup recipe, let me know, I’d love to give it a try.
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 1 1/2 cups yellow onion chopped
- 2 ribs celery cut crosswise into thin slices
- 2 Granny Smith apples cores removed and cut into 1 inch dice
- 1 large clove garlic peeled and thin sliced
- 1 teaspoon fresh ginger grated
- 1 tablespoon adobo sauce from canned chipotles with adobo or more depending on taste
- salt and pepper to taste
- 4 cups chicken or vegetable broth
- 1 cup water
- 1 1/2 pounds sweet potatoes peeled and cut into 1 inch dice
- 1 tablespoon fresh squeezed lime juice
- 2 tablespoons toasted pumpkin seed
- Cilantro leaves and Greek Yogurt or Sour Cream for garnish
Place a large Dutch oven over medium heat. Once hot, add the oil and butter and heat until the butter melts. Add the onion and celery and cook until tender and translucent, about 6 minutes. Add the apples, garlic, ginger and chipotle sauce. Season with salt and pepper and cook until fragrant, about 2 minutes.
Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 – 30 minutes.
Using an immersion blender, puree the soup until smooth. Add the lime juice, taste and adjust seasoning with salt and pepper. Divide soup among bowls, garnish with pumpkin seeds and cilantro leaves and serve.
Looking for more Soup Recipes with Chipotle? You won’t want to miss:
Sweet Potato Apple Soup with Chipotle …It’s what’s for Dinner.