Cooking With Casey
Written by Casey White   

Southwestern Slow Cooker Sweet Potato Soup




1 red chili pepper
1 green chili pepper
1 tablespoon olive oil
1.5 onions chopped
4 cloves garlic minced
1 teaspoon oregano
1 teaspoon salt
3 large sweet potatoes, cubed
6 cups vegetable broth
2 cups corn kernels, thawed if frozen
1 jalapeño pepper finely chopped
Zest from 1/2 lime
Juice from half lime
Cilantro or green onions or chive chopped for garnish




Bring 2 cups of water to a boil in a large stockpot.  Add the chili peppers to the boiling water and soak covered for 30 minutes.  Drain the peppers and remove the stems.  Use a paper towel to pat dry before finely chopping the chilies.



Heat the olive oil in a large skillet over medium- high heat. Cook the onions in the skillet until they are tender. Then combine the garlic, salt, oregano, and chopped chilies.  Cook everything together about one minute, then transfer the mixture to a slow cooker.


Stir the sweet potatoes and broth into the slow cooker.


Set the cooker to low, cover, and cook for 6-8 hours.

Over a large bowl strain the vegetables from the slow cooker, saving the broth.  In a blender or food processor, puree the vegetables plus 1 cup of the saved liquid.  You may also choose to creme out this soup by blending in some creme.  If not now, you could add it at the very end.  Next place the pureed mixture and the remaining broth into the slow cooker.  Stir in the corn, jalapeño, lime zest, and lime juice.  Adjust these ingredients to whether you used creme or not.  Set the cooker to high, cover, and cook for an additional 20 mins.


Serve the soup with your choice of garnish


Yield 6 to 8 servings




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