| 1 tablespoon olive oil 1 white onion, chopped 2 tablespoons packed brown sugar 4-5 garlic cloves, minced 2-3 teaspoons minced and peeled fresh ginger 1 chipotle en adobo, chopped 3 sweet potatoes (about 2 pounds), chopped 6 cups chicken broth (or veg. broth) 3/4 cup dry white wine pinch of salt 1/4 tsp black pepper 1- 8 oz can evaporated milk (non or lowfat) 2 teaspoons grated lime zest 2 teaspoons fresh lime juice |
Directions
Heat the oil in a large stock pot over medium high heat. Add the onion and cook, stirring frequently, until tender. Add the sugar, garlic, ginger, and chipotle pepper; cook for about 2 minutes
Stir in the Sweet potatoes, broth, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally , until fork-tender, about 25 minutes.
Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture to a food processor or blender and puree (I use one of those handheld Braun mixers right in the pot). Return soup to pot. Stir in evaporated milk and return to a simmer. Remove from heat and stir in the lime zest and juice. Enjoy! Easy to freeze in 1 serving containers...makes a great lunch to go if you have access to a microwave.
Number of Servings: 10
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