Creamy Avocado Chipotle Sweet Potato Soup
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 avocado – skin removed and sliced
1 large sweet potato peeled and cubed
2 chipolte peppers diced
2 cloves of garlic minced
2 tsp cumin
1 tsp salt
1/2 tsp white pepper
1 tbsp raw honey
juice of 1 lime
3-4 cups of water
tortilla chips or strips
torn baby spinach
In a medium soup pot or dutch oven add all ingredients EXCEPT the lime juice. Add 3 1/2 cups of water to the pot. Over medium to high heat bring to a boil and simmer for 15-20 or until the potatoes are tender – remove from heat and blend to desired consistency with an immersion blender or a stand blender (batch blending with the top vented allowing the steam to escape). Add the additional 1/2 cup of water if desired (or more until consistency you desire is reached) – add the juice of 1 lime and stir. Once served garnish with desired toppings.