Sweet Potato, Chili & Lime Soup

Think of this Sweet Potato, Chili and Lime Soup as a sweeter tortilla soup, a spicier butternut bisque, or a limey chowder. This silky textured soup eats like a hearty cream soup gone funky with chili and lime. Given the natural richness of the sweet potatoes, we found that sour cream, lime, cilantro and tortilla strips are a must for both flavor and textural contrast. Our soon-to-be brother-in-law had the inspired idea of adding a dollop of Chimichurri Sauce to the soup, he was right, it’s a winner! Serve with some homemade bread and a bright beet salad, and you have yourself a colorful and light winter meal. This recipe is adapted from James Peterson.

Yield: Serves 4

Ingredients:

   Soup:

• 2 tablespoons olive oil
• 2 medium onions, chopped
• 2 jalapenos, seeded and chopped
• 3 garlic cloves, crushed
• 1 teaspoon cumin
• 2 pounds sweet potatoes (approximately 3 large), peeled and chopped
• 4 cups chicken broth (substitute vegetable broth)
• 1 dried guajillo chili (optional)
• 1 teaspoon kosher salt
• Juice of 2 limes

   Tortilla strips:

• 4 tortillas cut into thin strips
• 1/2 tablespoon canola oil
• 1/4 teaspoon kosher salt

   Garnishes:

• 2 limes, cut into wedges
• 1 cup cilantro, roughly chopped
• 1/2 cup sour cream

Steps:

1. For the Soup: In a medium pot, cook the onion and jalapeno in the canola oil at medium heat for 10 minutes until the onions are translucent.
2. Add the garlic and cumin and cook for 1 minute, until you smell the cumin, stirring constantly.
3. Add the sweet potatoes, broth and chili, and bring to a boil.
4. Reduce heat to a simmer and cook for 20-25 minutes, until the sweet potatoes are soft and can be crushed against the side of the pot with a spoon. Remove from heat.
5. Remove the chili from the soup. Puree the soup, until smooth. Add the salt and lime juice. If you prefer a thinner texture, adjust by adding more water or broth. Add additional cayenne, lime juice or salt to your taste preference.
6. For the Tortilla Strips: While the soup is cooking, preheat the oven to 425. Toss the tortilla strips with oil and salt. Arrange flat on a baking sheet and bake for 14 minutes, until golden brown and crispy.
7. Serve the soup hot, with scoops of sour cream, chopped cilantro or chimichurri sauce and a squeeze of lime in each bowl. Top with the baked tortilla strips.

Note:

• This soup will thicken as it sits, reheat with extra water to loosen the texture.

Rebecca Shetler Fast

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