Lori sent this to me from a chef she used to work with. Thanks, Lori!
Spicy Sweet Potato Soup
Mineral rich Grade B Maple syrup is cheaper than Grade A because it is not as refined; thus there is more flavor. Canned coconut milk works well in this soup because it is richer, however any dairy or non-dairy milk can be substituted with equally great results. If you don't care for spice but want to retain the smoky flavor of the chipotle chili, remove the stem and all the seeds and add only the skin of the chili.
Preparation Time: 30 minutes
Difficulty: Easy
Yield: 5 Cups
2 Medium Sweet Potatoes, peeled and cut into 1 inch pieces (large chunks), about 4 cups
1/2 Medium Spanish (yellow) Onion, peeled and cut into 1 inch pieces (large chunks)
2 Cloves Garlic, peeled
1 ½ cups of water plus more to adjust consistency if necessary
1/4 Cup plus 1 Tbsp of Grade B Maple Syrup or ¼ Cup Agave Nectar (I used less and it was still sweet)
½ Chipotle Chili in Adobo (found in Hispanic section of Grocery Store) (I used dried chipotle chili powder)
2 Tbsp Freshly Squeezed Lime Juice or Apple Cider Vinegar
1 Cup Canned Coconut Milk
1 tsp Sea Salt and 1 tsp Black Pepper to taste plus more if desired
Green Onions, thinly sliced, to garnish
Place Sweet Potatoes, onion and garlic in 4-quart plus-size tightly lidded pot and add the water. Bring to boil and reduce heat to medium. Cook until Potatoes are tender–about 20 minutes. Remove from heat and cool slightly to make handling easier. Transfer to blender and add maple syrup, chipotle chili and coconut milk and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Turn off heat and add lime juice and salt and pepper to taste. Garnish with sliced green onions.
NOTE: Using 1/2 of a chili (as directed) is perfect if you don't like spicy food (gives it a 'kick' but not too much). |
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