Anyone pinching pennies knows that brown bagging (or cute coolering) one’s lunch saves a bunch of money on a weekly basis. I take myself out for lunch every now and again, but I really try to bring something every day.
I had a soup a week or so ago when I was under the weather that I’ve been dying to knock off. It was a vegan sweet potato soup with chipotle powder that was so silky and wonderful, I was sad that I didn’t buy the larger size. The nice man running the soup and prepared food counter at my favorite little lunch spot in walking distance of my office winked at me when I asked for the recipe, which told me I was on my own.
I bought some sweet potatoes at the store this weekend and roasted them last night, knowing I would make this soup tonight to tuck into my lunches all week long. it’s not vegan, but it’s still healthy, clocking it at under 250 calories a serving. A slice of buttered sourdough toast and a glass of hearty red wine were the perfect end to a cold winter’s day, and I have plenty for lunch for the next couple days.
Smoky Spicy Sweet Potato Soup
Makes 4 generous servings
2 lbs red skinned sweet potato
1 T. butter
1 c. diced yellow onion
1/4 to 1/2 t. chipotle powder (start slow, this soup gets spicy quick. You can always add more but can’t take it back!)
1/2 t. smoke paprika
1 t. fresh rosemary leaves, roughly chopped
1 quart of chicken stock
1 t. worcestershire sauce
1/2 t. molasses
Salt and pepper, to taste
Preheat oven to 350*F. Wash sweet potatoes, pierce with a fork, wrap in foil and bake until easily pierced with a sharp knife, about 40 minutes. Remove from oven and set aside until cool enough to handle (potatoes can be roasted and stored in the fridge, still wrapped, for 2-3 days prior to use. Let them come to room temperature before using).
Melt butter in a 6 quart pot over medium low heat, add onion and saute until onion is soft, 3-5 minutes. Stir in chipotle powder, paprika, and rosemary. Slice potatoes in half lengthwise and scoop out of the peels, dropping them into the pot and mashing with the spices and onion (I peeled them and squished them with my hands before dropping into the pot, it was so much fun). Stir all together and cook for 2-3 minutes.
Pour in chicken stock, Worcestershire, and molasses. Add about a teaspoon of salt and simmer all together for 15ish minutes. Puree in a blender in batches or grab a stick blender if you have it and puree the soup until it is smooth, uniform and silky. Season with pepper and a bit more salt if you’d like, and more chipotle powder for the daring. Serve in warmed bowls with buttered sourdough toast for dipping and bowl wiping.