This month is Secret Recipe Club. I got Cafe Lynnylu. It was lovely--sophisticated (but not excessively difficult) recipes and gorgeous pictures.
I could not decide whether I wanted to make the sweet potato soup or the Lemon Rice Cake. Finally I chose the soup. I'd like to say that it was my nice, healthy attitude that won out, but it was really that I'd neglected to pick up almonds at the store and just couldn't bear to make the lemon cake without them.
I've been looking for a sweet potato soup for a while that wasn't sweet, but savory. This also has a bit of a kick, which I love.
Spicy Sweet Potato Soup
adapted from Cafe Lynnylu
prep and cook time: 45 minutes
onion: .10, sweet potatoes: .65, chicken broth: 1.00 (made from granules), other stuff: .25
Note: I halved this. Also, I used chili sauce instead of chipotle chilies en adobo because I accidentally bought the wrong thing due to a shopping list malfunction. I added a bit of chili powder because the sauce I bought wasn't very spicy. If you've got it, try this with one chipotle chili en adobo instead of the chili sauce.
2 Tbsp olive oil
1 onion, chopped
salt and pepper
1 1/2 tsp cumin
2 cloves garlic
2 pounds sweet potatoes (about 4 medium)
2 Tbsp chili sauce
1/8-1/4 tsp chili powder
7 C chicken broth
sour cream for garnish (optional)
Heat large pot. Add oil. Add onion, salt, and pepper and cook (5-8 minutes). Add cumin and garlic. Cook for about 1 minute or until fragrant. Add sweet potatoes, pepper sauce, and chicken broth. Bring to a boil. Reduce heat and simmer for 20-25 minutes or until sweet potatoes are soft.
Blend with immersion blender or in batches in a regular blender (be careful--this stuff is hot. If using regular blender, place dish towel over top and don't overfill it). Serve with sour cream. Also, I think this would be wicked good with corn bread.