Sweet Potato, Chili, and Lime Soup

Name: Sweet Potato, Chili, and Lime Soup
Yield: Makes 6 Servings
Ingredients: 2 garlic cloves, chopped; 2 medium-size onions, chopped; ½ cup corn oil; 3 poblano chilies, roasted, peeled, and chopped; juice of 2 limes or more to taste; 4 corn tortillas, cut into 1- by ¼-inch strips; 2 pounds sweet potatoes, about 4, peeled and sliced ½ inch thick; 2 tablespoons unsalted butter; 2 jalapeño chilies, cut in half lengthwise, seeded, and finely chopped; 1 quart chicken broth; ¾ cup sour cream; sour cream; lime wedges; salt and pepper; salt and pepper; 3 tablespoons finely chopped cilantro leaves; 2 tablespoons olive oil

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

For years the only time I ate sweet potatoes was at Thanksgiving, well doused with butter and occasionally scented with cloves or cinnamon. Although I always enjoyed the Thanksgiving version, the first time I tasted this soup I was amazed that it was made from a vegetable I had always thought so stodgy.

Ingredients

2 medium-size onions, chopped
2 garlic cloves, chopped
2 tablespoons unsalted butter

Thanksgiving
Soup
Gluten-free

Method

Gently cook the onions and garlic in the butter in a 4-quart pot over medium heat until the onions turn translucent, about 10 minutes.

Add the sweet potatoes and broth to the onion mixture; bring to a simmer, cover the pot, and keep at a slow simmer until the sweet potatoes have softened and are easy to crush against the side of the pot with a fork, about 20 minutes.

Add the jal