Salt

1 T. 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 tsp. adobo sauce

5 sprigs thyme

1 bay leaf

One 32-oz. container chicken broth

1 tsp. grated peel and juice of 1 orange

1/8 tsp. ground cinnamon

Honey or maple syrup, for drizzling

Pepper

1 C. sour cream, for passing around the table

 

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. 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 T. 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. 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.

 

 

Yield:

Calories:

Fat:

Fiber: