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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Make the soup through Step 2 the day before. Reheat, and stir in the lime juice before serving. Ingredients:
2 tablespoons butter |
1 medium onion, chopped |
2 garlic cloves, minced |
5 1/2 cups reduced-sodium fat-free chicken broth |
2 pounds sweet potatoes, peeled and chopped (2 large) |
1 cup apple cider |
1 teaspoon minced canned chipotle pepper in adobo sauce |
1 teaspoon salt |
2 tablespoons fresh lime juice |
1/2 cup sour cream |
2 teaspoons fresh lime juice |
Directions:
1. Melt butter in a large saucepan over medium-high heat; add onion, and sauté 5 to 7 minutes or until tender. Add garlic; sauté 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; reduce heat to medium-low, and simmer 20 minutes or until potatoes are tender.
2. Process mixture with a handheld blender until smooth. (If you don't have a handheld blender, cool mixture 10 minutes, and process, in batches, in a regular blender until smooth. Return to saucepan, and proceed with Step 3.)
3. Cook potato mixture over low heat, stirring occasionally, 5 minutes or until thoroughly heated. Stir in 2 Tbsp. lime juice. Whisk together sour cream and 2 tsp. lime juice. Ladle soup into bowls, and drizzle each serving with sour cream mixture.
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