Recipe from Khalsa Salsa
Warm and spicy, this soup is the perfect flavor combination to enjoy on a cold fall day. Enjoy with extra toppings, like avocado and cilantro.
Serves: 2 to 3
Prep time: 10 min
Cook time: 35 min
Ingredients
2 T neutral oil
½ c onions, chopped
1 large carrot, diced
2 cloves garlic, chopped
½ t Fresno peppers, deseeded and chopped (adjust to suit taste)
1 t ground cumin
½ t tomato paste, heaping
salt and pepper to taste
2 c vegetable broth
1½ c water
2 medium sweet potatoes, peeled and cut in ½-inch pieces
½ T chipotle peppers in adobo
⅓ c sour cream (plus additional for topping)
2-3 t Khalsa Salsa Black Bean Salsa (plus additional for topping)
avocado slices, for topping
chopped jalapeño or Fresno chilis, for topping
chopped cilantro, for topping
Steps
In a large stock pot, sauté onions and carrots in oil over medium heat 2 to 3 min. Do not brown.
Add garlic, Fresno peppers, ground cumin, tomato paste, cumin powder and salt. Sauté 30 sec.
Add vegetable stock, water, sweet potatoes and chipotle peppers. Bring to a boil, reduce heat, cover and simmer 20 to 30 min, or until sweet potatoes are tender.
Puree soup with an immersion blender. Mix in sour cream and salsa. Enjoy!
Ladle into bowls. Garnish with heaping spoons of Khalsa Salsa Black Bean Salsa, avocado slices, chopped chili sand cilantro. Add another dollop of sour cream if desired, Serve immediately.
Find out more about Khalsa Salsa, here.
