Tuesday, October 8, 2013

Sweet Potato Chipotle Soup

Most nights I have a recipe.  Or at least a pretty good idea of what I'm doing about dinner.  Every once in a while, I'll stumble across a recipe or at least inspiration for one.  Somewhere I saw the flavors "Sweet Potato Chipotle" together and thought that was a great idea.  Rich, creamy sweet potatoes meet spicy, smoky chipotle pepper?  What's not to love.  So last night I sat out to create a soup with no direction really.  I just started cooking.  And adding.  And trying to write everything down.  I said to Mr. Devilish Dish, "You know, usually we are busy entertaining, cooking for tailgate or teaching a cooking class where we use our tried and true recipes.  Sometimes it's pretty fun to just get in the kitchen and taste and create something new."  He agreed.  We were both pretty happy with the result, and I hope you are too! 

Sweet Potato Chipotle Soup:
Colorful, sweet, smoky and spicy!
The Line-Up, including the garnish...
Here's the chili lime seasoning I used.
It's from a company called Urban Accents. 
I found it at Central Market in Texas.
Don't be afraid to get in your kitchen
and play around with some ingredients.
Sometimes you discover something delicious!

Sweet Potato Chipotle Soup

4 sweet potatoes, baked and mashed
3 cups chicken stock
1 cup milk
1/4 teaspoon chipotle powder
zest of one lime
juice from 1/2 lime
1 teaspoon chili lime seasoning
2 teaspoons Worcestershire sauce
1/2 teaspoon white balsamic vinegar
salt & pepper to taste
tortilla strips for garnish
sliced avocado for garnish

In a medium sized Dutch oven, combine sweet potatoes, chicken stock and milk.  Add chipotle powder, lime zest, lime juice, chili lime seasoning, Worcestershire sauce and balsamic vinegar.  Stir well.  Bring to a boil, then reduce heat and allow to simmer for 15 minutes.  Taste and adjust seasoning with salt and pepper.  Ladle into bowls and garnish with tortilla strips, sliced avocado and a sprinkle of chili lime seasoning.

Prep Time:  Approximately 1 hour     Cook Time:  Approximately 20 minutes

NOTE:  I baked the potatoes by using the following method:  I rubbed them with olive oil, and sprinkled them generously with kosher salt and pepper.  Then I placed them directly on the oven rack and baked them for 45 minutes at 450 degrees F.  Then I removed them and allowed them to cool slightly.  The skins just fell off!  The chipotle powder I used was simply ground chipotle pepper.  It's pretty spicy, so I only used 1/4 teaspoon.  You could certainly substitute some pureed canned chipotle peppers if you'd like.  And finally, the chili lime seasoning I used just happened to be a popcorn seasoning.  It had a great salty-lime flavor and was the perfect compliment to the soup.  (Especially with the avocado!)  Don't be afraid to play around the with ingredients in your pantry and fridge.  Just because the bottle says "Popcorn Seasoning" doesn't mean it won't taste great somewhere else!

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