Good For You Friday: Spicy Sweet Potato Soup


Happy Friday!  The low tonight in Charleston is supposed to be 20 degrees.  I am not going to complain to the rest of the country, but for us, that is really cold.  I may just stay in all weekend and cook.  Last week, my friend Carter brought us Gwyneth Paltrow’s Spicy Sweet Potato Soup and I’ve been thinking about it ever since.  It is so delicious and satisfying; you would never know that it is gluten, dairy, corn, soy, egg, peanut and sugar free and it’s Vegan.  Very cleanse friendly if you are trying to stick to a New Year’s Resolution.  Recipe courtesy of It’s All Good.

Spicy Sweet Potato Soup with Chipotle and Coriander (serves 4)

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely diced (about 1 1/2 cups)
  • 2 garlic cloves, minced
  • 5 sprigs of cilantro, leaves reserved for garnish, stems tied together with kitchen string
  • 3/4 teaspoon cumin
  • coarse 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

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 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.  Use an immersion blender to puree the soup.  Garnish with reserved cilantro leaves and serve immediately.

Enjoy and stay warm this weekend!