HISPANIC HERITAGE Cookbook FINAL

SWEETPOTATO CHIPOTLE COCONUT BISQUE

S O U P

Created exclusively for NCSPC by Savorez Mexican Restaurant –Wilmington, NC

INGREDIENTS • 1/4 cup coconut oil • 1 yellow onion. peeled and diced • 1 clove garlic. minced • 1/2 teaspoon cumin seeds • 1 to 2 chipotles in adobo sauce • 3 medium sweetpotatoes. peeled, cubed and roasted • 2 cups coconut milk • 3/4 cup vegetable stock • 1 1/2 teaspoons curry powder

INSTRUCTIONS 1. Heat coconut oil over medium heat in a medium sized pot. 2. Add onions, garlic, and cumin seeds and reduce heat, and gently sauté the mixture until the onions are translucent. 3. Add the chipotle and sweetpotatoes. 4. Stir in coconut milk, stock and curry powder. Bring to a boil, and simmer 15-20 minutes. 5. Add the salt, black pepper, garlic powder and lime juice. 6. Remove pot from heat and blend soup with hand-held blender until smooth. Alternately, allow soup to cool and puree in a blender or food processor and then reheat the soup. 7. Fold in cilantro and taste. 8. Add more stock if the soup is too thick.

• 2 teaspoons kosher salt • 1 teaspoon black pepper • 1 teaspoon garlic powder • 2 tablespoons lime juice • 1/2 cup fresh cilantro, chopped

Did You Know? Sweetpotato is one word! Learn more and sign the petition here.

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North Carolina Sweetpotato Commission

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NCSweetpotatoes.com