INSTANT POT® SWEET POTATO CHIPOTLE SOUP
Smoky-sweet flavors are plentiful in this quick and easy soup that brings the heat! I like to double the chipotle for an extra kick. Drizzle with a little extra cream before serving and top with garlic croutons.
Provided by France C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
- Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.
Nutrition Facts : Calories 299.5 calories, Carbohydrate 40.5 g, Cholesterol 27.2 mg, Fat 14.3 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 150.9 mg, Sugar 10.8 g
SWEET POTATO AND CHIPOTLE SOUP
This soup is smooth and creamy with a dash of spice.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.
- Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla wedges, if desired.
SPICY CHIPOTLE SWEET POTATO SOUP
Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.
Provided by Kent Jacobs
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
- Stir chipotle peppers into the sweet potato mixture.
- Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
- Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.7 g, Cholesterol 33 mg, Fat 15.7 g, Fiber 7.7 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 501.9 mg, Sugar 11 g
CHIPOTLE SWEET POTATO SOUP
I must say, I wasn't sure how this would turn out because I couldn't picture these spices together. It's actually very good and quite flavorful. This could be a starter or a meal, depending on your mood. Yum!
Provided by AmyZoe
Categories Yam/Sweet Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Heat the olive oil on medium low in a large soup pot.
- Cook the onions, celery, and carrot for 10 minutes (stirring occasionally).
- Add the garlic and cook for one more minute.
- Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot.
- Bring to a boil and then simmer, covered for 20 minutes or until sweet potatoes are tender.
- Let the soup cool, and then in batches puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
- Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
- Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
- Cinnamon-Chipotle Pecans:.
- Melt the butter in a skillet on low heat.
- Add the pecans and stir them until they are covered in butter.
- Add the cinnamon and chipotle powder and stir to coat.
- Cook the pecans, stirring frequently for 10 minutes.
- Salt to taste.
- *If you have cooked sweet potato leftovers, you can add them instead and lessen the cooking time to about 5 minutes.
Nutrition Facts : Calories 272.2, Fat 15.3, SaturatedFat 3.2, Cholesterol 7.6, Sodium 485.2, Carbohydrate 30.2, Fiber 5.9, Sugar 7.3, Protein 6
INSTANT POT CHIPOTLE BEEF AND SWEET POTATO CHILI
One of our favorites and you get a full flavored chili without waiting for hours. This recipe was born on a Tuesday night when I only had 4 sweet potatoes and frozen beef that needed to be used.
Provided by tacocat1000
Categories Yam/Sweet Potato
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Set your instant pot to saute mode. Add in the oil, onions and garlic. Cook until soft.
- Stir in the stew meat and ground beef. Cook until browned, about 10 minutes.
- Pour in the water and deglaze the pan for a minute. Turn off instant pot.
- Stir in remaining ingredients except for the beans and sweet potatoes. Cook on high pressure for 20 minutes. Natural release for 5 minutes.
- Add in the sweet potatoes and rinsed beans. Cook on high pressure for another 10 minutes. Do a quick release so the sweet potatoes aren't overcooked.
- Salt to taste and serve with your favorite chili toppings!
Nutrition Facts : Calories 485, Fat 27.1, SaturatedFat 10, Cholesterol 103.6, Sodium 987.6, Carbohydrate 26.8, Fiber 8.3, Sugar 6, Protein 34.5
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