Spicy Sweet Potato Soup

Another good one from the Millers! 

2 medium sweet potatoes peeled and cut into 1-inch pieces (about 4 cups)

½ medium yellow onion, peeled and cut into 1-inch pieces

2 cloves garlic, peeled

1 ½ cups water

¼ cup Agave nectar

½ chipotle chili in adobo

2 tablespoons freshly squeezed lime juice (can substitute apple cider vinegar)

1 cup canned coconut milk (can substitute any milk)

sea salt and black pepper to taste

green onions, thinly sliced and vegan sour cream to garnish

 

Place sweet potatoes, onion and garlic in 4 quart or larger tightly lidded pot and add water. Bring to boil and reduce heat to medium. Cook until potatoes are tender, about 20 minutes. Remove from heat and let cool slightly to make handling easier. Transfer to blender and add Agave nectar, chipotle chili and coconut milk, and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Turn off heat and add lime juice salt and pepper to taste. Garnish with sliced green onions and vegan sour cream. Makes 5 servings. 

Jill