Spicy Sweet Potato Soup
- 1 tablespoon butter or olive oil
- 1 sweet Vidalia onion, chopped
- 3 large sweet potatoes, peeled and chopped
- Vegetable or chicken broth to cover
- ½ teaspoon Epicure Louisiana Hot and Spicy dip mix (you substitute chilli powder and a dash of cayenne pepper to taste)
Heat butter in a large pot over medium heat and sauté chopped onion until it is soft and slightly browned
Add chopped sweet potato pieces and enough broth to cover them, and sprinkle in the seasonings.
Bring to a boil then simmer until potatoes are very tender, about 20 minutes depending on the size of your potatoes (you should be able to easily mash them against the side of the pot with a spoon)
Remove from heat and puree the soup, adding water or more broth as necessary to get the consistency you want. I use an immersible stick blender – it is safer than pouring hot soup into a food processor or blender.
Garnish with chopped parsley or cilantro if desired.
