Sweet potato and cumin soup

1 tsp Chipotle seasoning
2 Whole dried chipotle chillies, soaked in boiling water, drained and finely chopped
1 kg Sweet potatoes, peeled and chopped
A handful micro herbs, for serving
3 Tbsp canola oil, plus extra for greasing
2 flour tortillas
30 ml fresh coriander, finely chopped
7 cups vegetable stock
6 garlic cloves, finely chopped
2 tbsp ground cumin
1 onion, finely chopped
organic olive oil, for drizzling

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Heat 1 tablespoon of olive oil over a medium-high heat in a large pot.
Add the onion and season with salt and pepper. Cook for about 7 minutes until the onion starts to brown around the edges.
Add the cumin and garlic and cook for about 1 minute, stirring until fragrant.
Stir in the sweet potatoes, chipotle chilli and vegetable stock.
Bring to a boil then reduce to a rapid simmer and cook for 20 to 25 minutes until the sweet potatoes can be mashed easily with a spoon.
Allow the soup mix to cool slightly, then transfer to a blender in batches and purée until smooth. Take care when blending hot liquids.
Return the puréed soup mix to the pot over a low heat.
Season with salt and pepper and add the chopped coriander.
Cut the flour tortillas into wedges and fry them in the hot canola oil until puffed and golden.
Remove and drain, then sprinkle with the chipotle seasoning while still hot.
To serve, top the soup with sour cream and serve with the chipotle spiced tortilla chips.

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