Adapted from simplysouthwest.com
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Ingredients
- 3 sweet potatoes - peeled and cut into 1" chunks
- 1 yellow onion - chopped
- 3 cloves garlic - minced
- 2 chipotle peppers in adobo sauce - diced
- 2 tsp smoked paprika
- 1 tsp cumin
- 6 cups vegetable broth
- 1 tbsp apple cider vinegar
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp oil (canola, olive, avocado, or coconut)
- 1/2 cup plain Greek yogurt (plus more for topping)
- salt + pepper to taste
- 1 cup cilantro, diced pepitas, or pecans for topping
Ingredients
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Instructions
- Place 2/3 of the chopped sweet potato, onion, garlic, chipotle pepper, paprika, cumin, vegetable broth, vinegar, and soy sauce in a slow cooker. Cook on high for 3-4 hours or on low for 6-8 hours. One hour before serving, preheat oven to 400 degrees F. Toss remaining sweet potato chunks in oil and spread on a baking sheet. Bake in oven for about 40 minutes, stirring a few times while cooking
- 10 minutes before serving, spread pepitas or pecans on baking sheet and bake until lightly toasted. Whisk yogurt, salt, and pepper into the soup in the slow cooker. Blend in batches in a blender or blend with a hand blender until smooth. Spoon into bowls, top with roasted sweet potato chunks, nuts, cilantro, and dollop of plain Greek yogurt.