SANTA FE SWEET POTATO SOUP
This spicy southwestern soup has a touch of roasted red peppers in it. If you don't want to make your own, you can save time and use ready-prepared. Very warming on a cold day and makes the house smell great!
Provided by PalatablePastime
Categories Yam/Sweet Potato
Time 8h55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400F.
- Place red bell peppers on a baking sheet and roast, turning several times, until the skin is blackened, about 25-30 minutes.
- While peppers are roasting, place the dried New Mexico chile peppers in a bowl with the boiling water and keep them submerged (about 30 minutes), until they are softened.
- Place the roasted red bell peppers in a bowl and cover the bowl with plastic or Saran wrap and allow to sit for 15 minutes.
- Remove the roasted bell peppers from bowl, (if they're still too hot for you too handle allow them to cool more), and remove blackened skin from peppers and discard (it should come off easily).
- Cut out the stem and remove seeds; slice peppers thinly and set aside.
- Remove New Mexico chiles from their soaking liquid and discard the liquid; remove the stems and seeds; chop the chiles into small pieces and set aside.
- Cook the onion in the oil in a skillet until tender.
- Add the garlic, serrano, salt, oregano, chopped New Mexico chiles, and stir until fragrant.
- Place chile mixture, along with sweet potatoes and the broth in the crockpot and stir to mix.
- Cover and cook on low for 8-10 hour or on high for 4-6 hours or until the sweet potatoes are tender.
- Remove vegetables from crockpot; puree along with 1- 1 1/2 cups of the broth in a blender or food processor until smooth.
- Return pureed vegetables to soup, and add corn, lime zest, and lime juice.
- Cook an additional 20-25 minutes on high or until soup is hot and ready to serve.
- To serve, garnish with cilantro and roasted red pepper.
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Nonjabulo Sibisi
[email protected]I would definitely recommend this soup to others. It's a great way to warm up on a cold winter day.
Treasuremolly Uwem
[email protected]This soup is a great way to use up leftover sweet potatoes. It's also a very healthy and filling meal.
Allan Gilbert
[email protected]I'm not a big fan of sweet potatoes, but I really enjoyed this soup. The flavors were well-balanced and the soup was very creamy.
Kristel Mejia
[email protected]This soup was easy to make and it tasted great! I especially liked the addition of the lime juice.
Haifaa Radwan
[email protected]I found this soup to be a bit bland. I think it needed more spices.
beauty by houda
[email protected]This soup was a bit too sweet for my taste. I think I would have preferred it if the potatoes were roasted instead of boiled.
Lovina
[email protected]This soup is delicious! I love the smoky flavor from the roasted peppers. I also like that it's not too spicy. It's the perfect soup for a party or a potluck.
jubayer Hoson
[email protected]I've made this soup several times and it's always a favorite. It's so creamy and flavorful. I like to add a little extra spice by adding a pinch of cayenne pepper.
Dlven Murad
[email protected]This soup is so easy to make and it's packed with flavor. I love the combination of sweet potatoes, peppers, and spices. It's the perfect soup for a cold winter day.
Nepali Reactions
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it and asked for the recipe. I'll definitely be making this again.
Krissbell Ariel Altamirano Arguello
[email protected]This soup was a hit with my family! The flavors were perfectly balanced and the sweetness of the potatoes was a great contrast to the spicy peppers. I will definitely be making this again.