smoky-spicy sweet potato soup

madison, WI
Updated on Oct 18, 2011

Cool crisp Autumn air...warm savory soup...like peanut butter and jelly...even the wee ones love this creamy creation. Mmmmmmmm....

prep time 10 Min
cook time 1 Hr
method ---
yield 4 serving(s)

Ingredients

  • 4 large sweet potatoes, peeled & sliced 1
  • 1 tablespoon olive oil
  • 4 slices smoky bacon, chopped
  • 1 large onion, chopped
  • 1 large carrot,peeled & sliced
  • 1 - chipoltle pepper in adobo sauce chopped + 2tbsp adobo sauce
  • 3 sprigs thyme, dried
  • 1 - bay leaf
  • 1 - 32oz vegetable stock or chicken stock if not vegetarian
  • 1 teasp large grated orange peel + juice of one orange
  • 1/8 teaspoon ground cinnamon
  • - honey or maple syrup for drizzle
  • 1 cup sour cream to dollop top
  • - black pepper

How To Make smoky-spicy sweet potato soup

  • Step 1
    In Lg saucepan, add sweet potatoes &enough water to cover. Bring to boil, salt water and cook until tender, 12-15 minutes. Drain & return to pot.
  • Step 2
    While potatoes are cooking, in a medium pot, heat olive oil, add bacon to pan & cook over medium-high heat, stirring often until crisp, about five min. Drain on paper towel, save 1 tablespoon bacon fat. Add onion, carrot, chipoltle pepper, adobo sauce, thyme sprigs & bayleaf and cook until onion is softened 6-7 minutes. Stir in the chicken/vegetable stock orange peel, orange juice and cinnamon. Drizzle with honey or syrup and sezson with salt & peppe
  • Step 3
    Simmer until potatoes are tender, about 5 minutes. Discard bayleaf and thyme sprigs.
  • Step 4
    Add the stock mixture to the sweet potatoes in the pot and puree with immersion blender.
  • Step 5
    Serve soup with sour cream and crispy bacon.

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