Soup for Colds, Part 3: The Recipes

Spicy Sweet Potato-Carrot Soup.   They’re not really sweet potatoes, even though we call them that, but for this recipe I want you to use yams, because of their knock-your-socks-off color. Heat a bit of olive oil in your stockpot, and saute 1 chopped medium onion, 1-2 minced garlic cloves, and half of a hot chili pepper or chipotle pepper (see Note) for about 5 minutes. Peel 4 medium yams and 4 carrots and cut into chunks. Add them to the stockpot, along with 4 cups of your fortified stock.Simmer until the vegetables are very soft, 20-30 minutes, then process through a blender until smooth. Garnish with a swirl of sour cream, if desired. Note: Chipotle peppers will give you a rich, complex, smoky taste; if you can take it, pump up the fire by adding a bit of the adobo sauce they are normally packed in.

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