Chipotle sweet potato soup with beans
This veganchipotle sweet potato soup with beansis a healthy, warming and hearty soup. Serve it with flatbread or tortilla chips. Use less chipotle paste or mix it with tomato purée if you want less heat.
Ingredients
Method
- Finely chop the onion and garlic.
- Heat the oil in a large saucepan and gently sauté the chopped vegetables until soft.
- Meanwhile, peel and dice the sweet potatoes and carrots. Chop the red pepper.
- Add these to the pot, stir for another minute, then add the spices & chipotle paste and/or tomato purée.
- Add the tinned tomatoes and most of the stock to cover the vegetables.
- Bring to the boil, cover, turn down the heat and cook for 20 minutes until the sauce and the vegetables are tender.
- Turn off the heat. Remove the bay leaf. Add the coriander leaves. Season to taste, then pulse with a stick blender until you get a thick, smooth soup.
- Add more stock, then add the drained beans.
- Cook for 3-5 minutes, then serve.