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Potato: Roasted Sweet Potato, Lime Chipotle Soup

Source of Recipe

Too Hot Tamales, Food tv network show


List of Ingredients

3 pounds yams or sweet potatoes peeled, cut 1" pieces
1 yellow onion, peeled and quartered
1/2 bunch chopped fresh thyme
1/4 bunch chopped fresh sage
1 teaspoon coarse salt
4 cup stock -- (4 to 5)
4 dried chipotle chiles, stemmed, seeded
juice of 2 limes
1 tablespoon brown sugar
1 pinch nutmeg
cracked black pepper to taste
1/2 cup skim milk
1 bunch thin sliced green onion (garnish)


Recipe

Preheat an oven to 425ºF. Mix sweet potatoes, onions, thyme and sage in large bowl. Drizzle/spray with olive oil and salt, and toss to coat. Spoon mixture onto a baking sheet, spreading vegetables out in a single layer. Place baking sheet in oven and roast until vegetables are caramelized, stirring occasionally, about 25 minutes.

Remove vegetables from oven and process in a blender until pureed. Slowly add broth and process until smooth. Pour soup into a large saucepan and add chiles, lime juice, sugar, nutmeg and pepper. Bring soup to a boil, reduce to a simmer and cook for 15 minutes. Remove and discard the wholechipotle chiles, stir in milk and adjust seasonings. Ladle into soup bowls and garnish with green onion Yield: 6 servings