Sweet potato soup from Santa Fe

Ingredients for 4 servings:

• 1 tbsp oil (pumpkin seed oil)
• 1 large onion(s), chopped
• 2 potatoes (sweet potatoes), diced
• 4 cloves garlic
• 1 ½ liters of chicken broth
• 1 tsp oregano, dried
• 1 tbsp chili powder
• 1 stalk(s) cinnamon
• 6 carnations
• 10 grains of allspice
• Salt
• 2 chili peppers (jalapenos), fresh, pitted, cut into fine strips, as garnish
• 30 g sunflower seeds, roasted, chopped (pepitas), as garnish
• 120 ml crème fraîche for garnishing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

(Slow Cooker Recipes)

Heat oil in a pan. Caramelize the onion pieces for about 10 to 15 minutes. Add the sweet potatoes and garlic cloves and cook for another 10 minutes, until they have also taken on a nice color. Empty the contents of the pan into the crock pot and pour in the chicken stock. Cover and cook on low for 6 hours. In a coffee grinder used exclusively for spices, grind the oregano, chili powder, cinnamon, cloves, and allspice berries to a powder and then add this to the soup. Continue cooking in the slow cooker for another hour. Then puree with an immersion blender until smooth and season with salt. Serve garnished with the fresh chilies, a dollop of crème fraîche, and the sunflower seeds.