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Smoky-Spicy Sweet Potato Soup




Source of Recipe


Everyday With Rachael Ray OCT08






List of Ingredients



• 4 sweet potatoes, peeled and sliced 1-in thick
  
• Salt
  
• 1 tbl EVOO
  
• 4 slices smoky bacon, chopped
  
• 1 large onion, chopped
  
• 1 large carrot, peeled and shredded
  
• 1 chipotle pepper in adobo sauce, chopped, plus 2 tsp adobo sauce
  
• 5 sprigs thyme
  
• 1 bay leaf
  
• One 32-oz contaier chicken broth juice of 1 orange
  
• 1/8 tsp ground cinnamon
  
• Honey maple syrup, for drizzling
  
• Pepper
  
• 1 cup sour cream
  






Instructions



1. In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt and water and cook until tender, 12-15 minutes. Drain and return to the pot.
   
2. While the potatoes are working, in a med pot, heat EVOO, 1 turn of the pan. Add the bacon and cook over med-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 tbl bacon fat. Add the onion, carrot, chipotle pepper, adobe sauce, thyme and bat leaf and cook until the onions are softened, 6-7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until potatoes are tender, about 5 minutes. Discard the thyme and bay leaf.
   
3. add the broth mix to the sweet potatoes in the pot and puree with an immersion blender. Serve topped with sour cream.