Spicy Sweet Potato Soup

While visiting with our friends Abigail and Steven on Friday evening, we got to talking about gardening (which Abigail and Steven are quite the experts on!) and harvesting vegetables from the garden as the growing season here in Michigan is winding down. Soups and stews are a great way to use up a surplus of vegetables, especially if you took the time & effort to grow those vegetables yourself, and there’s a wonderful, spicy, sweet potato soup recipe in Bobby Flay’s Bold American Food cookbook that we thought Abigail and Steven would love so we loaned them the book. This, of course, had me craving this soup and thinking that we should really make this recipe again for ourselves and as I wasn’t sure I could find the exact recipe for this online, Ryan improvised & created his own version of this spicy, a little sweet, and all delicious sweet potato soup.

Ingredients:
3-4 medium to large sweet potatoes (peeled and cubed)
1 can of chipotles in adobo sauce (pureed)
1 teaspoon molasses
2 teaspoons of raw honey
1 large purple onion
1 cup white wine
6 cups of vegetable stock
1-2 tbsp of butter (we use Earth Balance)
1/2 teaspoon (give or take) of nutmeg
salt to taste

Melt the butter in a pot over medium heat. Add in the onions and sweat them until they begin to turn transparent. Add the white wine, bring to boil and let cook until almost all of the wine is boiled off. Add the vegetable stock and bring to a boil. Once boiling add the sweet potatoes and cook until soft—basically a mash potato consistency, so that you can stick a fork in them easily. Using a blender puree the mixture of sweet potatoes, stock, and onions, reduce the heat to low. We actually use a hand masher first to mash the mixture and then use an immersion blender. In a food processor, puree the can of chipotles. Add to the sweet potatoes about 2 tablespoons or a little more of the chipotle puree (this really depends on how hot you want things, 2 leaves a nice heat on the tongue without burning your taste buds); also, you can save the remaining puree for those who like it really hot or as a garnish in the bowl. Add in the rest of the ingredients, stir, let cook a few minutes longer. Salt to taste and serve yourself a bowl.

2 Comments

  1. I’m so excited to make this soup I just drooled a little!


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