Santa Fe Sweet Potato Soup
Here’s a flavorful, rib-sticking soup with lots of pizzazz and universal appeal. New Mexico chiles add an enticing, slightly smoky flavor, but ancho or guajillo chiles also work well. The lime, roasted red pepper and cilantro finish provides a nice balance to the sweet potatoes. If you are a heat seeker, add the jalapeño pepper.
SERVES 6 TO 8
Works best in a large (minimum 5 quart) slow cooker
Make ahead – This soup can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.
- 1 tbsp vegetable oil 15 mL
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1 tsp salt 5 mL
- 1 tsp dried oregano leaves 5 mL
- 6 cups vegetable or chicken stock 1.5 L
- 4 cups cubed (about 1⁄2 inch/1 cm) peeled sweet potatoes 1 L
- 2 dried New Mexico, ancho or guajillo chile peppers
- 2 cups boiling water 500 mL
- 1 jalapeño pepper, finely chopped, optional
- 2 cups corn kernels, thawed if frozen 500 mL
- 1 tsp grated lime zest 5 mL
- 2 tbsp freshly squeezed lime juice 25 mL
- 2 roasted red peppers, cut into thin strips
- Finely chopped cilantro
1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, salt and oregano and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add stock and stir to combine.
2. Add sweet potatoes and stir to combine. Cover and cook on Low for 8 to 10 hours or on High for 4 to 6 hours, until sweet potatoes are tender.
3. Half an hour before soup has finished cooking, in a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems. Pat dry, chop coarsely and add to stoneware, along with the jalapeño pepper, if using. Working in batches, purée soup in a food processor or blender and return to slow cooker. (You can also do this in the stoneware using an immersion blender.) Add corn, lime zest and juice. Cover and cook on High for 30 minutes, until corn is tender. When ready to serve, ladle soup into individual bowls and garnish with red pepper strips and cilantro.
If you’re looking for more slow cooker recipes like this be sure to check out 175 Essential Slow Cooker Classics, available on Amazon. You can find my review here.
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