CHILE-SPARKED SWEET POTATO SOUP
CHILE-SPARKED SWEET POTATO SOUP
Los FoodiesThis hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Soup
Cuisine Mexican
Servings 4 people
Calories 110 kcal
Ingredients
- 2 medium Sweet potatoes, peeled and cut into ½-inch dices
- 4 scallions Thinly sliced (1 tablespoon sliced tops reserved for garnish)
- 1 cup Evaporated skim milk
- 1 tbsp Ground pure hot red chile, or to taste
- Few grates of fresh nutmeg
- Baked tortilla shoestrings for garnish
Instructions
- Place the potatoes, scallions and 1 cup water in a 2-quart glass or microwavable plastic bowl.
- Cover with plastic wrap and microwave on full power for 10 minutes.
- Transfer the potato mixture to a food processor. Add the milk and 2 teaspoons of the chile, and process until pureed.
- Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot.
- Serve each bowl garnished with the reserved chile, scallion and corn tortilla.
Video
Notes
Keyword Authentic Food, Easy cooking, New Mexico Cuisine, NM foods, Traditional Soup