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Sweet Potato Soup

Photo: Jim Franco; Styling: Lydia Degaris Pursell
Hands-on time 35 mins
Total time 1 hr
Yield Makes 8 cups
Make the soup through Step 2 the day before. Reheat, and stir in the lime juice before serving.

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 5 1/2 cups reduced-sodium fat-free chicken broth
  • 2 pounds sweet potatoes, peeled and chopped (2 large)
  • 1 cup apple cider
  • 1 teaspoon minced canned chipotle pepper in adobo sauce
  • 1 teaspoon salt
  • 2 tablespoons fresh lime juice
  • 1/2 cup sour cream
  • 2 teaspoons fresh lime juice

How to Make It

  1. Melt butter in a large saucepan over medium-high heat; add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 20 minutes or until potatoes are tender.

  2. Process mixture with a handheld blender until smooth. (If you don't have a handheld blender, cool mixture 10 minutes, and process, in batches, in a regular blender until smooth. Return to saucepan, and proceed with Step )

  3. Cook potato mixture over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Stir in 2 Tbsp. lime juice. Whisk together sour cream and 2 tsp. lime juice. Ladle soup into bowls, and drizzle each serving with sour cream mixture.