sweet potato, chipotle and orange soup

 

INGREDIENTS

1/2 CUP olive oil

1 red onion, roughly diced

1 celery stalk, roughly diced

1 red capsicum, roughly diced

2 garlic cloves, minced

1 TBSP cumin

2 bay leaves

1 TSP oregano

1-2 chipotles in adobo sauce, roughly chopped

1 kg sweet potato, peeled and chopped

3 CUPS vegetable stock

1/2 bunch coriander, roughly chopped

1 orange, zest and juice

1/2 CUP vegan sour cream

1 lime

Salt and pepper

INSTRUCTIONS

  1. Heat oil in a large pot over a medium-high heat. Cook the onion, celery and capsicum for 6-7mins or until slightly soft. Add the garlic and cook for another 2mins.

  2. Add the cumin, bay leaf, oregano, chipotle and cook for 1 minute, then add the sweet potato and stir to coat. Pour in the stock (which should cover the sweet potato - if it doesn’t, add more stock) and simmer over a low heat until soft.

  3. Once the sweet potato is cooked, remove the bay leaf and add the coriander, orange zest and juice and stir and turn off heat. Set aside for a few minutes, then add to a blender. Blend in batches until you’ve done the entire pot and you have a soup consistency.

  4. Add the juice of the lime, and check you have a good balance of chipotle and orange flavour (adjust to taste).

    Serve with toast and any extra sour cream.