As much as I’d like to dive into some serious comfort food these days, it’s still soup season and still diet season. So, I’ve been experimenting with some lower calorie soups including this extremely healthy Gwyneth Paltrow recipe for Sweet Potato Chipotle Soup. Gwyneth makes hers with vegetable stock, however I gave into chicken broth for added flavor. I also added a bit more salt and some good hot sauce to kick it up.
If you’re looking for a healthy soup for lunch in the office – this is a good recipe. Although, I’d pair it with a good piece of cheese and apple too.
Sweet Potato Chipotle Soup, by Gwyneth Paltrow
- 2 tablespoons extra virgin olive oil
- 1 large red onion, finely diced (about 1 1/2 cups)
- 2 garlic cloves – minced
- 5 springs of cilantro, leaves reserved for garnish
- 3/4 teaspoon cumin
- Course sea salt
- 1 1/2 teaspoons chipotle in adobo (or more if you like)
- 2 large sweet potatoes, peeled and diced (about 6 cups)
- 6 cups Vegetable Stock (I used Chicken Stock)
Heat the olive oil in a large, heavy pot over medium heat. Add the onion, garlic, cilantro sprigs, cumin, and a heavy pinch of salt and cook, stirring now and then, until softened but not browned, 10 minutes. Add the chipotle and the sweet potatoes and stir to combine. Add the vegetable stock to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until the sweet potatoes are very soft, about 30 minutes. Remove and discard the cilantro. Carefully puree the soup in a powerful blender. If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer. Garnish each bowl with a few of the reserved cilantro leaves.