Sweet Potato Ancho Chili Soup
- Recipe created by FabFood on Jul 23, 2007
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Recipe for Sweet Potato Ancho Soup. This Southwestern recipe came to us from Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest
Ingredients
- 2 tablespoons unsalted butter
- 1 large yellow onion, coarsely chopped
- 1 tablespoon minced garlic
- 3 medium sweet potatoes, peeled and quartered (2 1/2 to 3 lbs)
- 4 cups vegetable or chicken stock
- 3 roasted ancho chiles, stemmed but not seeded
- 2 teaspoons chipotle chilis
- 1/2 cup honey
- 1/2 cup heavy cream or half & half
- salt and pepper to taste
Directions
- Melt butter over medium heat. Sweat onions and garlic until limp. Add sweet potatoes, stock, chipotles and ancho chilis and cook at a simmer until potatoes are cooked and chiles are soft. Remove from heat and add honey and cream. Purée soup in a blender or food processor until smooth. Season with salt and pepper. Garnish with cilantro.
Filed Under:
Vegetable, Cheese and Cream, Vegetarian, Quick and Easy, Low Carb, Cinco de Mayo, Mexican, Other Latin
