Tomorrow is blue Monday – supposedly the most depressing day of the year. Let’s face it, we all ate too much over Christmas, our diets aren’t going too well (sorry, my Terry’s Chocolate Orange Bread and Butter Pudding may have been to blame there), payday can’t come soon enough and it’s dark, wet and cold outside. But don’t worry, its not all as bleak as it may seem! I’m teaming up with Vitamix to bring you a series of souper recipes each week in January. They are warm, comforting recipes (and healthy too!) Scroll down for my recipe for #soupmonth.
Sweet and spicy
When it’s cold and dark out there are two words that are bound to put a smile on my face and make my stomach rumble – sweet and spicy. For my contribution to Vitamix’s soup month, I wanted to make a tasty soup, packed full of veggies that had plenty of heat to blow away the cobwebs. Right now my chilli of choice is the smokey chipotle. Chipotles are actually jalapenos that have been dried through smoking. They give a real earthy kind of heat to a dish and I think they go perfectly with sweet potatoes!
Sweet potatoes were a must for this soup, not just because they taste great with chipotle but because of their awesome properties. they are high in essentials like vitamin B6 and vitamin C which helps fend off colds and flu this time of year. Plus they taste sweet without being bad for you, in fact they won’t cause a blood sugar spike at all! When you’re trying to get down on your sugar and chocolate intake post Christmas, foods like sweet potatoes are an absolute treat!
When we eat sweet potatoes at home we often turn them into wedges of fries, served with Mexican bean burgers and other fiery dishes. They taste amazing drenched in paprika or chilli flakes. I don’t think there’s any spice they can’t handle which is why I use plenty of chipotle in this recipe! Feel free to half or even quarter the amount I’ve used if you’re not a fan of really spicy food.
The beauty of combining sweet and spicy food is that they balance each other out. Too spicy, add a little more sweet. Too sweet, add a little more spicy. I would always recommend putting in less chipotle to begin with, run the Vitamix on it’s hot soup setting then if the sweet potatoes are a little too sweet and you want more of a kick, add in more chipotle. Blend it for a little longer and you’ll have the perfect, balanced soup.
Ever since Vitamix kindly gifted me their blender back in November I’ve been obsessed with its hot soup setting. Of course you can use the blender for smoothies, salad dressing and nut butters (all of which are very useful if you’re doing a January detox or diet) but for me it’s most useful function is making soups! In fact, I love it so much I’m currently writing a post on 7 souper soup recipes you can make in a Vitamix blender! That’s one a day for a whole week!
Why do I love the hot soup function so much? Well, you can have a piping hot soup in just 6 minutes. Yep, you heard me right. You just chuck in the ingredients (roughly chopped saving you precious prep time) and the blender does all the hard work. It spins around SO fast that it creates enough friction to heat the soup up to the perfect temperature. How clever is that?!
Now, I’ll admit. This soup will take you a little longer than 6 minutes because to get the best possible flavour you’ll need to roast the sweet potato in advance. Don’t have time for that? Then give them 5-10 minutes in the microwave first so they are soft and velvety then whack them in the blender with the rest of the ingredients. Or if you’re not fussed about eating the sweet potato raw (don’t worry it’s not poisonous and those on raw diets and the paleo diet swear by it) then skip this step out altogether. Personally I think you get a deeper, richer flavour from the slightly caramelised edges when the sweet potato has been roasted (or failing that microwaved!)
Enough chat, lets get down to business. The following recipe presumes you have a Vitamix blender. If not, follow the same steps and blend the soup in your blender as usual. Once it’s smooth simply pour into a saucepan and heat for 5 minutes on a medium heat until simmering. Let it simmer for 5 minutes before serving. Enjoy!
- 2 sweet potatoes
- Olive oil
- Salt and pepper to taste
- 1 small onion
- Juice of half a lime
- 1 chipotle chilli in adobo sauce, roughly 1.5tbsp (See Note 1)
- Small bunch of coriander
- 2 tbsp sour cream
- Chop the sweet potatoes into large chunks and place in a roasting pan before drizzling with a little olive oil.
- Roast in the centre of the oven at 180C for roughly 30-45 minutes or until soft.
- Place the sweet potato in the Vitamix blender along with the onion (roughly chipped), lime juice, chipotle in adobe sauce, coriander and sour cream.
- Turn the Vitamix to the hot soup setting and let the setting run its course (roughly 6 minutes in total).
- Serve hot with a little extra sour cream and coriander.
1. In the US adobo sauce is easy to find. In the UK it might simply be called chipotle in sauce or use a chipotle paste (1.5 tbsp.)
If you like this you’ll love…
- Spicy Black Bean Soup from yours truly
- Three Bean Soup from Amuse Your Buche
- Spicy Aubergine and Tomato Soup from Tinned Tomatoes
- Chestnut and Parsnip Soup also from yours truly
- Spinach and Butternut Squash Soup from Fab Food For All
Hopefully these recipes will keep you warm over the coming weeks! Enjoy!