There's nothing quite as satisfying as a rich, hearty soup. This lactose free
sweet potato chipotle soup features the perfect combination of decadent Cabot Farmhouse
Reserve, tasty sweet potatoes and just a hint of cinnamon and chipotle to create
a dish that's both satisfying and nutritious. This soup works well as an appetizer,
and it's best when served with some fresh-from-the-oven bread.
3 tablespoons extra-virgin olive oil
1 yellow onion, diced
1 cup chopped
3/4 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
2 large sweet potatoes, peeled and cut into 1 1/2-inch chunks
6 cups reduced-sodium
chicken or vegetable broth
1 chipotle chili in adobo, minced, or more to taste
2 tablespoons cider vinegar
6 ounces Cabot Farmhouse Reserve Cheddar or Cabot Extra Sharp Cheddar, grated (about 1 1/2 cups)
2 sliced green onions for
Heat oil in large heavy-bottomed pot over medium-high heat. Add onions,
celery and salt and cook, stirring occasionally, until onion is softened and
starting to brown, about 7 minutes.
Stir in cumin and cinnamon and cook just until spices are fragrant, about
Add sweet potatoes and broth, cover pot, increase heat to high and bring
Reduce heat to medium-low to maintain gentle simmer and cook, uncovered,
until potatoes are completely soft and falling apart, about 20 minutes. Add
chili and vinegar and remove from heat.
Working in batches, transfer several cups of sweet potato mixture to blender
and puree (use caution when pureeing hot liquids). Alternatively, puree with
Add cheddar to soup, stirring until completely melted.
Serve topped with green onions.
Makes 7 (2-cup) servings.
Recipe used with permission from Katie Webster - healthyseasonalrecipes.com
Recipe and photo credit: Cabot Creamery - cabotcheese.coop.