Santa Fe Sweet Potato Soup

1. 1

   Place a large saute pan over medium heat and add the oil.

2. 2

   Add the onion and saute for about 10 minutes, until lightly browned.

3. 3

   Add the sweet potatoes and garlic and continue cooking for 10 minutes, until they begin to brown.

4. 4

   Transfer the contents of the pan to the slow cooker and add the water.

5. 5

   Cover and cook on low for about 6 hours, until the sweet potatoes are quite tender when pierced with a fork.

6. 6

   Coarsely grind the oregano, chili powder, cinnamon, cloves, and allspice in a coffee mill or using mortar and pestle and add to the soup.

7. 7

   Continue cooking for 1 hour.

8. 8

   Using a handheld blender, gently puree the soup until smooth.

9. 9

   Season to taste with salt.

10. 10

    Ladle into bowls and serve hot, topped with a few slices of jalapeno, a sprinkling of toasted pepitas, and a dollop of creme fraiche.

* Per serving · 4 servings · Values may vary.