Chipotle Sweet Potato Soup with Roasted Red Peppers

This soup Vegan / Plant-Based, Gluten-Free, and spicy!
If you want to tone down the hot, feel free to add some
cream, but then obviously it won't be vegan anymore.
Another option would be to use fewer Chipotle peppers.

INGREDIENTS:

• Vegetable Oil of your choice 
• 1 teaspoon of Kosher Salt 
• 1 teaspoon of Ground Black Pepper 
• 1/2 of a Yellow Onion (chopped) 
• 2 stalks of Celery (chopped) 
• 1 large Carrot (chopped) 
• 2 heaping teaspoons Minced Garlic 
• 3 very large Sweet Potatoes (chopped) 
• 8-ounces of jarred Roasted Red Peppers 
• 3 Chipotles in Adobo (chopped) 
• One 32-ounce box of Vegetable Stock 
• Water 
• 1/2 cup of Maple Syrup
  

PROCEDURE:

1. In a big soup pot -- sauté the onion, celery, and carrot, with the Salt and Pepper, in a few Tablespoons of oil until things start to look translucent and soft. Add the garlic towards the end. 
2. Once the garlic cooks for a couple of minutes, add the sweet potatoes, roasted red peppers, chipotles, vegetable stock, and enough water to cover everything (in my case, this was another 32-ounces...I used the veggie stock box to measure).
3.  Bring it to a boil and cook for 20 - 30 minutes, or until the potatoes are mushy.
4.  Add the maple syrup, and then carefully puree everything together (either using a stick blender right in the pot, or by transferring it in batches to a regular, counter-top blender).
5.  Enjoy as-is if you like spicy food, or swirl some cream into your bowl if you'd prefer to mellow it out.

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, excessive and repetitive photos, or incessant rambling that I see on other blogs.  I personally tend to skip over all that, just scrolling straight to the bottom in hopes of finding the recipe right away.  Therefore, I hope you appreciate the brevity above.

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