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Chipotle sweet potato soup with black bean salsa

This spicy, fragrant sweet potato soup will banish any thought of the winter chills.

Serves: 4

Ingredients

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  • For the soup
  • For the salsa
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    What to do

  • Note: When it comes to pureeing the soup you have two choices:

  • Use a stick blender to puree the soup right in the pot; or

  • Cool soup to room temperature and blend in batches in your blender.

  • 1. Peel sweet potato and dice into 2 cm cubes. Peel and dice onion.

  • 2. Heat olive oil in a large saucepan or small stock pot over a medium heat. Add crushed garlic, diced onion, cumin, and coriander. Sauté until onion is transparent and spices are fragrant.

  • 3. Add sweet potato and stir until the cubes are well incorporated and coated with spices and garlic.

  • 4. Dissolve vegetable stock in 3 cups of the hot water. Add to sauce pan. The stock should just cover the sweet potato. If required, add up to an extra cup of water.

  • 5. Stir in chili in adobo (or Mexican chili sauce) and tomato paste.

  • 6. Turn heat up to high and bring to the boil. Once the liquid is boiling reduce to a simmer, cover and cook until the sweet potato cubes are tender when pierced with a fork. This should take about 30 minutes. While soup is cooking, make salsa. (See below for instructions)

  • 7. Add the lime juice, stir well.

  • 8. Remove soup from the heat and puree (see note about pureeing!)

  • 9. Return pureed soup to pot and place on a low heat. Stir in milk and heat until gently bubbling.

  • 10. Ladle soup into bowls, top with a generous dollop of black bean salsa.

  • Salsa

  • 1. Place well rinsed black beans into a small bowl.

  • 2. Peel and dice avocado. Add to bowl.

  • 3. Thinly slice white and light green parts of spring onions and add to bowl.

  • 4. Gently stir in lime juice, salt, and pepper.

  • Leftovers will keep for up to 2 days stored in an airtight container in the fridge

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