Sweet Potato Soup from Santa Fe
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tablespoon oil (pumpkin seed oil)
- 1 large onion (s), chopped
- 2 potato (s) (sweet potatoes), chopped up
- 4 cloves garlic
- 1 ½ liters chicken broth
- 1 teaspoon oregano, dried
- 1 tablespoon chili powder
- 1 stick cinnamon
- 6 carnation (s)
- 10 grains allspice
- salt
- 2 chilli pepper (s) (jalapenos), fresh, pitted, cut into fine strips, as a garnish
- 30 g sunflower seeds, roasted, chopped (pepitas), as a arnish
- 120 ml crème fraîche for garnish
Print Recipe
Pin Recipe Instructions
- Heat oil in a pan. Let the onion pieces caramelize for about 10 to 15 minutes. Add the sweet potatoes and garlic cloves and fry for another 10 minutes, until they have also taken on a nice color.
- Pour the contents of the pan into the crock pot and add the chicken broth. Cover and cook on “low” for 6 hours.
- In a coffee grinder that is used exclusively for spices, process oregano, chili powder, cinnamon, cloves and allspice to a powder and then add this to the soup. Cook for another hour in the slow cooker. Then puree until smooth with the blender and season with salt.
- Garnish with the fresh chili peppers, a dollop of crème fraiche and the sunflower seeds.
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