Sweet Potato & Chipotle Soup with Sour Cream & Cilantro


Pair with Ceago Vinegarden 2007 Chardonnay, Del Lago (Lake County CA – 1300 case production – $16.00 retail)

The balanced acidity & fruit forward flavor profile of the Ceago Vinegarden 2007 Chardonnay, Del Lago acts as the perfect foil for this slightly sweet and smoky soup. Add some crisp bacon crumbles to the garnish to add another dimension.

2 tablespoons canola oil

1 large white onion – peeled and sliced into 1/4″ rounds

2 pounds sweet potatoes – peeled, cut in half lengthways, and sliced into 1/4” rounds

1/2 cup Ceago Vinegarden Chardonnay

1 tablespoon Chipotle peppers – finely chopped (canned Chipotle peppers in Adobo sauce can be found in the Mexican food section at most grocery stores) Start with a little less if you are sensitive to spicy food.

6 cups chicken or vegetable stock (substitute low sodium canned broth if you like)

1/4 teaspoon ground ginger

1/4 teaspoon ground cumin

1 tablespoon fresh lime juice

Kosher salt

1/4 cup sour cream

2 tablespoons cilantro – finely chopped

In a large saucepan, heat the oil over medium heat and add the onion.  Cook for about 5 minutes, stirring often.  Add the sweet potatoes, wine, Chipotles and stock.  Simmer over low heat for 45 minutes.  Stir in the ginger, cumin and lime juice. Puree the soup in a blender or food processor, taste and adjust the seasoning. Add more lime juice if needed. (The idea is to balance the slightly sweet and smoky flavors with the acidity of the lime.)

Ladle into warm bowls and garnish with cilantro and a dollop of sour cream.

Serves 4 – 6


1 Comment

Filed under Recipes

One response to “Sweet Potato & Chipotle Soup with Sour Cream & Cilantro

  1. This looks delicious. I can’t wait to make it!

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