Another week without an oven, and for right now, I’m still – for the most part – okay with it (despite my inability to make coffee). If you’ve ever seen the show Cutthroat Kitchen, where they give you all the ingredients and tools you need then take away one very important thing…like you can’t use your hands, or no knives, or no oven…it kind of feels like that. At the end of the day, I feel like the fact that my diet has not consisted solely of microwave popcorn and hot pockets, I’m not doing TOO bad prepping food without it.
That being said, I am really REALLY looking forward to the delivery of my new gas range next week (WITH A GRIDDLE ON TOP!!!) so I can really have fun with all my Pinterest recipe searches! Now, without an oven, I have two ways to heat/cook food. Microwave, and crock pot. So this week I turned to my lovely crock pot to make some soup, and made enough to throw several Tupperware containers of it in the freezer for later.
This soup is hearty, and filling, I mean, it’s base is sweet potato. The chipotle chili seasoning mix brings a little kick to it, just enough to amp up the flavor, top it off with some sour cream and a squeeze of lime and you have a bowl full of deliciousness.
As with most recipes I try out and post here, I found this online. I wish I was creative enough in the kitchen to be able to make this stuff up, buuuut I’m not, so I obsess over Pinterest and will try just about anything! I’m a pretty decent cook…just not great at creating recipes, and I feel like that is okay. I found this recipe on Carlsbad Cravings (https://carlsbadcravings.com) – check out their site (they just posted a bunch of Game Day treats for this weekend!)
I cooked this in two batches because my crock pot wasn’t big enough, but it made a TON of soup – definitely could have halved the recipe, but now I have a bunch of soup saved for another day!
3lbs sweet potato – peeled, chopped into small cubes
3 granny smith apples – peeled, chopped1 medium yellow onion – chopped
4-6 cloves garlic – minced
1 32oz container of low sodium chicken stock
2t ground cumin
1 1/2t salt
1t chili powder
1/2t chipotle chili powder
1/2t smoked paprika
1/2t dried oregano
1/2t ground cinnamon
2-4T lime juice (I added the lime juice to just the serving I was eating – all my stored soup is without – wanted a zesty fresh lime taste to my bowl)
(I forgot these when I went to the market, so I just used sour cream and ground toasted almonds – but WISH I had that cilantro!)
1. Add ingredients to slow cooker (except lime juice 7 garnishes – obviously). Cook on ow for 6-8 hours on low or 3 1/2 – 4 1/2 hours on high – until potatoes are very tender.
2. In batches, add soup to your blender. Blend until very smooth, MAKE SURE TO LET SMOKE ESCAPE OR IT WILL EXPLODE (caps for dramatic effect…but really – leave a corner open and cover with a towel). Return pureed soup to large pot, repeat until all soup as been pureed. I have been traumatized by an exploding blender before…so I used my immersion blender instead – there was soup literally everywhere
3. Stir in salt & pepper to taste, add extra chipotle powder if you want it to have more of a kick. This is where the original recipe calls to add the lime, so you can add it here or hold off – up to you!
4. Garnish each serving with the topping you have chosen and a spritz of lime and you’re good to go!