Think of this Sweet Potato, Chili and Lime Soup as a sweeter tortilla soup, a spicier butternut bisque, or a limey chowder. This silky textured soup eats like a hearty cream soup gone funky with chili and lime. Given the natural richness of the sweet potatoes, we found that sour cream, lime, cilantro and tortilla strips are a must for both flavor and textural contrast. Our soon-to-be brother-in-law had the inspired idea of adding a dollop of Chimichurri Sauce to the soup, he was right, it’s a winner! Serve with some homemade bread and a bright beet salad, and you have yourself a colorful and light winter meal. This recipe is adapted from James Peterson.
Yield: Serves 4
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 jalapenos, seeded and chopped
- 3 garlic cloves, crushed
- 1 teaspoon cumin
- 2 pounds sweet potatoes (approximately 3 large), peeled and chopped
- 4 cups chicken broth (substitute vegetable broth)
- 1 dried guajillo chili (optional)
- 1 teaspoon kosher salt
- Juice of 2 limes
- 4 tortillas cut into thin strips
- 1/2 tablespoon canola oil
- 1/4 teaspoon kosher salt
- 2 limes, cut into wedges
- 1 cup cilantro, roughly chopped
- 1/2 cup sour cream
- For the Soup: In a medium pot, cook the onion and jalapeno in the canola oil at medium heat for 10 minutes until the onions are translucent.
- Add the garlic and cumin and cook for 1 minute, until you smell the cumin, stirring constantly.
- Add the sweet potatoes, broth and chili, and bring to a boil.
- Reduce heat to a simmer and cook for 20-25 minutes, until the sweet potatoes are soft and can be crushed against the side of the pot with a spoon. Remove from heat.
- Remove the chili from the soup. Puree the soup, until smooth. Add the salt and lime juice. If you prefer a thinner texture, adjust by adding more water or broth. Add additional cayenne, lime juice or salt to your taste preference.
- For the Tortilla Strips: While the soup is cooking, preheat the oven to 425. Toss the tortilla strips with oil and salt. Arrange flat on a baking sheet and bake for 14 minutes, until golden brown and crispy.
- Serve the soup hot, with scoops of sour cream, chopped cilantro or chimichurri sauce and a squeeze of lime in each bowl. Top with the baked tortilla strips.
- This soup will thicken as it sits, reheat with extra water to loosen the texture.