Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe was found at Faboulousfoods.com where it was credited to Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest.

Ingredients Nutrition

Directions

  1. Melt butter over medium heat.
  2. Sweat onions and garlic until limp.
  3. Add sweet potatoes, stock, chipotles and ancho chilis and cook at a simmer until poatoes are cooked and chiles are soft.
  4. Remove from heat and add honey and cream.
  5. Purée soup in a blender or food processor until smooth.
  6. Season with salt and pepper. Garnish with cilantro.