Chipotle Sweet Potato Soup
1 T. olive oil
1 large onion, chopped
2 garlic cloves, crushed
3 lbs. sweet potatoes, peeled and diced
1 tsp. kosher salt
1 T. fresh lime juice
1 ½ T. honey
¾ tsp. cumin
1 chipotle pepper in adobo sauce, seeds removed
4 cups low-sodium chicken broth (preferably home-made stock)
¾ cup evaporated milk
In a 4 ½ quart pot over medium-high heat, combine oil, onion, garlic and sweet potatoes. Cover and cook, stirring occasionally, 10 minutes. Add salt, lime juice, honey, cumin, chipotle pepper and 3 cups broth and bring to a simmer; cover and cook until very soft, 18-20 minutes.
Remove from heat. Add 1 cup broth and milk. Use an immersion blender to puree the soup.
Recipe courtesy of Ladies’ Home Journal Feb. 2009 issue