Anatomy of a Dinner Party: a day in the life of a hospitalityaholic

I Guess Some Healthy Eating Is Needed

Written by Patti on January 4th, 2012

Good Morning Darlings!

Welp, all the partying is done (until Super Bowl…), so I should really consider eating more healthily.

Surprisingly enough, I only managed to heap on 3 extra pounds this season – how is that even possible? With all the bubbly, cakes, tamales, meatballs, cheese dip and the other whozewhatzits I consumed, I expected the damage to be much worse.

Even so – I need to start thinking more veggies and less cookies and dip. Not together, of course, but hmmm….that’s a thought. File that idea away for Super Bowl.

What sounds good right about now? Since we are experiencing a serious cold snap here in Atlanta (Eric even told me there were snow flurries last night and he let me sleep through them -what? I missed snow??? Dang!), soup sounds divine. Yes, that’s what I need. Soup. I have a sweet potato or two in the pantry – how about Sweet Potato Soup?

So off into cyberspace I surfed – and found this gem of a recipe from the Homesick Texan. I have all this stuff at my house – yee haw! So Eric and I are having this tonight.

Doesn't this look tasty? Yum yum.

Chipotle sweet potato soup
2 pounds of sweet potatoes (about two large or three skinny ones), peeled and cubed
2 carrots, peeled and diced
2 stalks of celery, diced
1 medium onion, diced
4 cloves of garlic, minced
4 cups of chicken or vegetable broth
2-4 chipotles in adobo (depending on your heat tolerance) chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of olive oil
Salt and black pepper to taste
Sour cream

Heat the olive oil on medium low in a large soup pot, and cook the onions, celery and carrot for 10 minutes, stirring occasionally. Add the garlic and cook for one more minute.

Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves and nutmeg to the pot. Bring to a boil and then simmer, covered, for 20 minutes or until sweet potatoes are tender.

Let the soup cool, and then in batches, puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.

Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.

Serve topped with a dollop of sour cream.

Thank you, Homesick Texan!

xoxo, Patti

Today blogging to Cracker – Sweet Potato


1 Comments so far ↓

  1. Erin says:

    Oh how I wish my husband liked sweet potatoes!