Ingredients
- 2 to 3 large sweet potatoes
- 3 tablespoon grapeseed or canola oil or butter
- 2 tablespoon large cooking onions, diced
- 1 cup white wine
- 1 cup chipotle pepper in adobo sauce, finely minced, adobo sauce reserved
- 6 cup to 8 cups cold water or vegetable or chicken stock
- 1/4 cup honey or maple syrup, or more to taste
Preparation
Baking Directions:
Preheat oven to 375°F.
Line a baking sheet with foil.
Place whole sweet potatoes on the baking sheet.
Bake sweet potatoes until they are soft when pierced with a fork (about 1 hour).
Let cool.
Peel off and discard the skin and give the potato flesh a rough chop.
Heat oil over medium heat in a large, heavy soup pot.
Cook onions for 7 to 10 minutes, stirring often, until translucent.
Stir in wine.
When liquid has evaporated, add chipotle and sweet potatoes to the pot.
Add cold water to just barely cover the vegetables.
Turn the heat up to medium-high.
When the water begins to boil, reduce heat and simmer for 20 minutes or until vegetables are soft.
Remove from heat.
Using a hand blender or in a blender, carefully purée soup until it is smooth and silky.
