Sweet Potato Soup from Santa Fe

Summary

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

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Instructions

1. 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.
2. Pour the contents of the pan into the crock pot and add the chicken broth. Cover and cook on “low” for 6 hours.
3. 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.
4. Garnish with the fresh chili peppers, a dollop of crème fraiche and the sunflower seeds.