Recipe by AmyZoe
I must say, I wasn't sure how this would turn out because I couldn't picture these spices together. It's actually very good and quite flavorful. This could be a starter or a meal, depending on your mood. Yum!
- 2 lbs sweet potatoes (about 2 or 3 skinny ones, peeled and cubed)
- 2 carrots, peeled and diced
- 2 stalks celery, sliced
- 1 medium onion, diced
- 4 garlic cloves, minced
- 4 cups chicken broth or 4 cups vegetable broth
- 2 -4 chipotle chiles in adobo, chopped
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 4 tablespoons lime juice (juice of 1 lime is what the recipe calls for)
- 1 tablespoon olive oil
- sour cream
Cinnamon Chipotle Pecans
- 2 tablespoons butter
- 1 cup pecans, chopped
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon dried chipotle powder
Directions See How It's Made
- Heat the olive oil on medium low in a large soup pot.
- Cook the onions, celery, and carrot for 10 minutes (stirring occasionally).
- Add the garlic and cook for one more minute.
- Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot.
- Bring to a boil and then simmer, covered for 20 minutes or until sweet potatoes are tender.
- Let the soup cool, and then in batches puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
- Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
- Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
- Cinnamon-Chipotle Pecans:.
- Melt the butter in a skillet on low heat.
- Add the pecans and stir them until they are covered in butter.
- Add the cinnamon and chipotle powder and stir to coat.
- Cook the pecans, stirring frequently for 10 minutes.
- Salt to taste.
- *If you have cooked sweet potato leftovers, you can add them instead and lessen the cooking time to about 5 minutes.