Chipotle Sweet Potato Soup with Bell Pepper Salsa
I bought a couple sweet potatoes and had the rest of the ingredients already, so I made this tasty soup. It's been unusually cold here, so this was a great warming and spicy soup.
Ingredients
4 slices bacon
1 small red onion, cut into 1/4 inch dice
1 red bell pepper, cored,seeded,and cut into 1/4 inch dice
salt & freshly ground black pepper
1 lime, juice of
5 cloves garlic, smashed
1/2 teaspoon finely chopped fresh ginger
2 small white onions or yellow onions, roughly chopped
2 tablespoons dark brown sugar
salt & freshly ground black pepper
1 teaspoon pureed chipotle chile in adobo
3/4 cup dry white wine
3 large sweet potatoes, peeled and cut into 1/2 inch dice
6 cups chicken stock
1/2 lime, juice of
Directions
To make the salsa, add 1 tsp olive oil and sauté the onion and red pepper over medium heat, stirring, until brown, about 6 minutes.
Season to taste with the salt and pepper.
Add the lime juice.
Correct the seasonings, transfer to a small bowl, and set aside at room temperature.
To make the soup, add 2 tsp olive oil to the same pan and place over medium heat.
Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes.
Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes.
Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes.
Using a hand blender or food processor, puree the soup mixture.
Stir in the lime juice and correct the seasonings.
Immediately ladle into bowls, spoon a portion of the salsa onto each and serve.
