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Creamy Ancho Sweet Potato Soup

Creamy Ancho Sweet Potato Soup

Healthy sweet potatoes give this dairy-free soup a rich and creamy base without the addition of milk or butter. Topped off with a few fresh garnishes, it’s a satisfying (and colorful) recipe to warm chilly nights.


Ingredients
4
large sweet potatoes, peeled and cut into 2-inch pieces
1
medium yellow onion, peeled and quartered
2
large cloves garlic
1
teaspoon
ancho chile powder
1
teaspoon
kosher salt
1/2
teaspoon
cayenne pepper
5
cups
chicken broth
1
bay leaf
*
juice of 1 lime
*
finely chopped cilantro, pomegrante seeds and crumbled queso fresco (optional), for garnish
Directions
Combine chopped sweet potatoes, onion, garlic, ancho chile powder, salt and cayenne in the base of slow cooker. Stir well to coat the potatoes with spices.
Pour in chicken broth and add the bay leaf. Cover and cook on low for 6 hours.
Remove the bay leaf and use a handheld immersion blender to puree until smooth. If you don’t have an immersion blender you can puree the soup, in batches, in a regular blender.
Stir in the lime juice, and serve garnished with fresh chopped cilantro, pomegranate seeds, and crumbled queso fresco.

The base number of servings for this recipe is 4
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