It’s been cold lately, a little too cold. There’s a huge storm set to hit us this weekend, and I am not looking forward to it. The only good thing about cold weather, in my opinion, is that it’s perfect soup weather.
I love soup. Any excuse to make it is good in my book, including cold weather.
That means this weekend, while the snow is falling outside, I’m going to be inside eating this sweet and spicy soup with my family. Hopefully it will help keep us warm and cozy!
I discovered this recipe on Pinterest, of course. Where else do I get my recipes these days? I found it on this site, which credits it to Rachael Ray. I couldn’t find the original recipe, though. I also didn’t look that hard. A small attempt counts, though. Right?
Spicy Sweet Potato Soup
2 1/2 Pounds Sweet Potatoes, Peeled and Chopped
6 Slices Bacon, Chopped
1 Onion, Chopped
2 Carrots, Peeled and Chopped
1-2 Chipotles in Adobo Plus Sauce
1 Tbsp Lime Juice
1 Tbsp Honey
3 Cups Broth (Chicken or Veggie)
1 Cup Half and Half
Salt and Pepper, To Taste
Start by boiling the sweet potatoes until done, about 12 to 15 minutes.
In another pot, cook the chopped bacon for about 5 minutes or until crisp. Remove the bacon from the pan and set aside, keeping about a tablespoon of bacon fat in the pan.
Add the chopped onion, carrots, and chipotles to the pan, and allow to cook until onions are softened and become translucent, about 6-7 minutes.
Add the lime juice and honey, season with salt and pepper, and allow to cook for another minute or two.
Add the broth, bring to a boil, and allow to simmer for about 5 minutes or until the carrots are tender.
At this point, add half the sweet potatoes and puree with either an immersion blender, food processor, or blender.
Stir in the remaining sweet potatoes, the bacon, and the half an half. Return to desired temperature.
This soup is extra yummy with cheese and/or sour cream on top.
You can make an equally delicious vegetarian version of this soup by using a tablespoon of olive oil instead of the bacon. It’s also good with a can of black beans, half pureed into the mix and half added with last of the sweet potatoes.
When I made this with one chipotle, it had a bit of a kick. It wasn’t too spicy for my spice sensitive kid, though. I made it with two on another occasion. I just pulled the chipotles out before pureeing and reserved some for the child before adding the peppers back in and zapping with the immersion blender a second time. It was pretty spicy, but not overly so. I think 1 1/2 would be perfect for me, but everyone has a different spice level.