Tortilla Croutons with Chipotle Sweet Potato Soup Recipe
Flavoured with chipotle and topped with homemade tortilla croutons and chunks of avocado, this delicious sweet potato soup has a Mexican feel to it.
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Cooking tools:
- Oven
- Saucepan
- Stove
- Baking sheet
- Mixing bowl
- Pastry brush
- Immersion blender
- Blender
- Ladle
- Warmed bowls
- Serving bowl
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Wooden spoon
- Microplane
- Citrus press
Ingredients
- 2 tbsp olive or rapeseed (canola) oil
- 1 large onion, diced
- 2 large garlic cloves, finely chopped
- ½ tsp ground cumin
- ½ tsp ground cinnamon
- 1–2 chipotle morita chillies, roughly chopped
- 800g (1¾lb) sweet potatoes, peeled and diced
- 1.2 litres (5 cups) vegetable stock
- grated zest of 1 lime, plus a good squeeze of the juice
- sea salt
- freshly ground black pepper
- chopped avocado, to serve
- coriander (cilantro) leaves, to serve
- 2 tortillas, cut into quarters
- 1 tbsp olive oil
- 1 tsp sweet smoked paprika (pimentón dulce)
- A good sprinkling of sea salt flakes
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