DifficultyBeginner

This delicious easy to make pantry based soup recipe came about during the first of many weeks of stay home orders during the Covid-19 pandemic. Every ingredient was something I had in my freezer or pantry. It is very gratifying to produce a meal that is not only delicious and nutritious but also challenges ones resourcefulness and creativity. Many of the recipes that we personally love came out of similar circumstances in history. Maybe you are on the path to creating your family's next favourite recipe.

Yields5 Servings
Prep Time10 minsCook Time45 minsTotal Time55 mins

 2 tbsp Olive oil
 1 Small Onion, diced
 1 Large Carrot, peeled and diced
 1 Rib Celery, diced
 2 Garlic Cloves, thinly sliced
 2 Chipotle Peppers in Adobo Sauceor use 1-2 Tablespoons Smoked Spanish Paprika
 3 ½ cups Water or Vegetable stock(if not using bullion cubes)
 3 Vegetable Bullion cubes
 3 Packages(283 grams each) Frozen Cubed Sweet Potato or 3 peeled and cubed fresh sweet potatoeshttps://www.stahlbush.com/products/vegetables/sweet-potatoes/
 1 473ml carton Unsweetened Milkadamia Macadamia nut creamer or other non dairy creamerhttps://milkadamia.com/product/unsweetened-creamer/#1590
 1 Lime, halved and juiced
 Sea Salt to taste

1

Add olive oil and onions.to a deep saucepan and bring up the temperature to medium. Sauté for about 15 minutes or until softened. Add garlic and cook another minute or two. Add carrot and celery and chipotle peppers and some of the adobo sauce(or smoked paprika) and stir. Cook for 2 more minutes.

2

Add vegetable stock/water and vegetable bullion cubes and turn up the burner to high. Once it has boiled turn down the heat and cook for about another 15 minutes or until the vegetables have softened. Then add the sweet potatoes and cook until they are soft, about 10-15 minutes.

3

Add the lime juice and the creamer; stir. Remove from the heat and allow to cool a bit. Then place the soup in batches in a food processor or blender and process until smooth.

4

The soup will keep in the refrigerator for 3 days or freeze for up to 3 months.

Ingredients

 2 tbsp Olive oil
 1 Small Onion, diced
 1 Large Carrot, peeled and diced
 1 Rib Celery, diced
 2 Garlic Cloves, thinly sliced
 2 Chipotle Peppers in Adobo Sauceor use 1-2 Tablespoons Smoked Spanish Paprika
 3 ½ cups Water or Vegetable stock(if not using bullion cubes)
 3 Vegetable Bullion cubes
 3 Packages(283 grams each) Frozen Cubed Sweet Potato or 3 peeled and cubed fresh sweet potatoeshttps://www.stahlbush.com/products/vegetables/sweet-potatoes/
 1 473ml carton Unsweetened Milkadamia Macadamia nut creamer or other non dairy creamerhttps://milkadamia.com/product/unsweetened-creamer/#1590
 1 Lime, halved and juiced
 Sea Salt to taste

Directions

1

Add olive oil and onions.to a deep saucepan and bring up the temperature to medium. Sauté for about 15 minutes or until softened. Add garlic and cook another minute or two. Add carrot and celery and chipotle peppers and some of the adobo sauce(or smoked paprika) and stir. Cook for 2 more minutes.

2

Add vegetable stock/water and vegetable bullion cubes and turn up the burner to high. Once it has boiled turn down the heat and cook for about another 15 minutes or until the vegetables have softened. Then add the sweet potatoes and cook until they are soft, about 10-15 minutes.

3

Add the lime juice and the creamer; stir. Remove from the heat and allow to cool a bit. Then place the soup in batches in a food processor or blender and process until smooth.

4

The soup will keep in the refrigerator for 3 days or freeze for up to 3 months.

Creamy Chipotle spiced Sweet Potato Soup( Vegan)