Smoky Chipotle Sweet Potato Soup with Polenta Croutons and Toasted Sage Leaves
Pack a container of this healthy smoky Chipotle Sweet Potato Soup in your lunch, or come home after work to a warm bowl. Serve with crispy polenta croutons and/or toasted sage leaves.
Prep Time 25minutes
Cook Time 30minutes
Total Time 55minutes
Servings 6to 8 servings
Author Flavour & Savour
2-3tbspextra virgin olive oil
4clovesgarlic,peeled and roughly chopped
2large sweet potatoes,peeled and chopped
1/2 - 1chipotle pepper in adobo sauce plus 1 - 2 teaspoons sauce(depending on how much heat you like)
6cupsvegetable or chicken stock
salt and pepper
For Optional Garnishes
Polenta Croutons (not paleo)
61/2 inch slicesprepared polenta(store-bought)
Toasted Sage Leaves
12leavesfresh sage(or more)
Heat a large pot over medium heat and add oil.
When hot, add chopped onion. Sauté until transparent, but don't let them brown.
Add garlic and sauté briefly.
Add chopped sweet potatoes (I sliced mine into 1/4 inch slices so they would cook quickly), chipotle pepper an adobo sauce and vegetable or chicken stock.
Simmer until sweet potatoes are tender.
Purée in batches in a blender until smooth.
Serve, garnished with toppings of your choice:
To make the polenta croutons, slice store-bought polenta (the kind that comes in a log) and dice into 1/2-inch cubes. Toss with cornstarch and salt. Fry in butter in a small skillet, turning until all sides are crispy and lightly browned.
To make toasted sage leaves, heat oil in a small skillet. Add leaves and toast until they turn very dark green and become crisp. Remove and drain on a rack.