Sweet potato, carrot, and chipotle soup

From Maureen West and Jim Dillon

[Says Maureen: “Even though I am the caterer, Jim won the toss and we will be bringing the ‘Firehouse Special’ that he used to make for all the guys at the firehouse.”]

2 lbs sweet potatoes

1 lb carrots

1 cup sweet onion

1 cup celery

Zest 1 lemon

About 6 cups chicken stock

Chipotle pepper and Adobo sauce to taste

Heavy cream (if desired)

Salt and pepper to taste

Peel and cube sweet potatoes then saute with carrots, onion and celery. Add lemon zest and cover with chicken stock. Bring to a boil then turn down to simmer. Remove from heat and puree. Return to heat and season with chipotles, adobo sauce, heavy cream and salt and pepper to taste.

Posted: Saturday Mar 21,2009 11:24 AM In Soup Recipes

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Sweet potato, carrot, and chipotle soup

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