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Smoky-Spicy Sweet Potato Soup
From Every Day with Rachael Ray
October 2008

SERVES 4

• 4 sweet potatoes (2½ pounds), peeled and sliced 1 inch thick
• Salt
• 1 tablespoon extra-virgin olive oil (EVOO)
• 4 slices smoky bacon, chopped
• 1 large onion, chopped
• 1 large carrot, peeled and shredded
• 1 chipotle pepper in adobo sauce, chopped, plus 2 teaspoons adobo sauce
• 5 sprigs thyme
• 1 bay leaf
• One 32-ounce container chicken broth
• 1 teaspoon grated peel and juice of 1 orange
• 1/8 teaspoon ground cinnamon
• Honey or maple syrup, for drizzling
• Pepper
• 1 cup sour cream, for passing around the table
  
  1. In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot.
  2. While the potatoes are working, in a medium pot, heat the EVOO, 1 turn of the pan. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 tablespoons bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer until the potatoes are tender, about 5 minutes. Discard the thyme sprigs and bay leaf.
  3. Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.
  

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