This soup has yummy Latin flavors and it can be a great addition to a fabulous holiday menu…
- 4 to 5 medium sweet potatoes, skin pierce with a fork
Preheat oven to 400 degrees F.
Place the sweet potatoes on a cookie sheet and roast till cooked, about half an hour to forty minutes. Take out and let cool. Take the skin off and roughly chopped.
- 2 tablespoons extra virgin olive oil
- 1 teaspoon roasted cumin seeds, crushed in a mortar and pestle
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 chipotle pepper, chopped
- 2 tablespoons brown sugar
- 3 cups chicken broth
- ¼ cup half and half
- ¼ cup milk
- Zest of a lime
- Juice of half a lime
Heat a heavy saucepan and add the olive oil. Add the roasted cumin seeds and sauté for 20 seconds on medium heat. Add the onion and garlic. Saute for 3 to 4 minutes. Add the sweet potatoes, chipotle pepper, brown sugar and chicken broth. Bring to a boil and simmer for 20 minutes. Blend the mixture in a blender until smooth. Transfer back to the saucepan and add the half and half and milk. Mix well and add salt. Cook for another 2 to 3 minutes and turn the heat off. Add the lime zest and juice. Mix well and check for seasonings.
Serve the soup with a dollop of compote.
Smoked Paprika and Cranberry Compote
- 1 cup fresh cranberries
- ¼ cup fresh orange juice
- 1 teaspoon orange zest
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ cup brown sugar
- ½ cup cilantro, chopped
Bring the cranberries, orange juice, zest, smoked paprika, salt and brown sugar to a boil in a medium saucepan. Simmer, covered for about ten minutes or till the cranberries burst open. Check for seasonings and cook uncovered for another two to three minutes. Turn heat off and add the cilantro.