A couple of large sweet potatoes, some chopped onion, and a cup of apple cider, along with reduced-sodium chicken broth, formed the basis of this creamy soup. Some sour cream with fresh lime juice added were swirled into the soup for a finishing touch.
Hubby adores anything featuring even a hint of sweet potato, so when I told him this dish was about to be placed in front of him, his anticipation of dinner got kicked up significantly. We served it with crescent rolls spread with cranberry butter, a past creation. All this made for a great early January dinner.
Sweet Potato Soup
2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, minced
5 1/2 cups reduced-sodium fat-free chicken broth
2 pounds (about 2 large) sweet potatoes, peeled and chopped
1 cup apple cider (I used light apple juice)
1 teaspoon minced canned chipotle pepper in adobo sauce
1 teaspoon salt (or salt substitute)
2 tablespoons fresh lime juice
1/2 cup sour cream (I used fat-free sour cream)
2 teaspoons fresh lime juice
Melt butter in a large saucepan over medium-high heat; add onion and sauté 5 to 7 minutes or until tender. Add garlic; sauté for 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 20 minutes or until potatoes are tender. Process mixture with a handheld lender until smooth. (If you don’t have a handheld blender, cool mixture 10 minutes and process, in batches, in a regular blender until mixture is smooth. Return to saucepan and proceed with next step.) Cook potato mixture over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Stir in 2 tablespoons lime juice. Whisk together sour cream and 2 teaspoons lime juice. Ladle soup into bowls. Drizzle each serving with sour cream mixture. (I added a sprinkle of crushed red pepper as a garnish.) Makes 8 cups. (Source: Southern Living December 2012)