I ran across a sweet potato chile soup recipe online and I liked the idea, but not that particular recipe. So I made my own! This soup is luscious and sweet with the potatoes, but has a nice smokiness with the chile – a very nice combination. This recipe makes about a quart. If you want more spice, use a couple of serrano chiles rather than poblano.
Angela’s Sweet Potato Chile Soup
2 large sweet potatoes, peeled and diced
1 med onion, diced
1 medium poblano, fire roasted, seeded and diced (poblano is not spicy, but adds nice smokiness)
3 cloves garlic, minced
3 Tbl butter
1 tsp cumin
about 1/2 tsp each of salt and pepper
~2 cups stock (veg or chicken)
~3/4 cup heavy cream
zest and juice of one lime
1/4 cup chopped cilantro
sour cream for garnish
Put a 2 qt or larger pot over med heat. Add butter to melt. When hot, add in onions, garlic and the chile and sweat (do NOT brown). When onions are translucent, add in the sweet potatoes, lime zest, cumin and salt and pepper. Cook a couple of minutes then add in stock to cover veg by about an inch, about 2 cups +/-. Bring to a simmer and cook until the sweet potatoes are cooked through and soft; about 15 minutes.
Remove from heat and puree with an immersion blender (or move to regular blender). Check seasoning then add in the cream – use more or less, as you like it. Add in lime juice and cilantro and check the seasoning again. Serve with a dollop of sour cream.