Sweet Potato Chipolte Soup

A Soup we are having for Thanksgiving - has a little zip to it!!

Ingredients
1 tablespoon olive oil
1 white onion, chopped
2 tablespoons packed brown sugar
4-5 garlic cloves, minced
1 1/2 teaspoons minced and peeled fresh ginger
1 chipotle en adobo, chopped
3 sweet potatoes (about 2 pounds), chopped
6 cups chicken broth (or veg. broth) ( I use low sodium - why not?)
3/4 cup dry white wine
pinch of salt
1/4 tsp black pepper (from a pepper mill if you have one)
1- 8 oz can evaporated milk (non or lowfat)
2 teaspoons grated lime zest
2 teaspoons fresh lime juice


HOW TO:
Heat the oil in a large stock pot over medium high heat. Add the onion and cook, stirring frequently, until tender. Add the sugar, garlic, ginger, and chipotle pepper; cook for about 2 minutes.

Stir in peeled and chopped sweet potatoes, broth, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally , until fork-tender, about 25 minutes.

Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture to a food processor or blender and puree (I use a hand held mixer right in the pot).

Return soup to pot. Stir in evaporated milk and return to a simmer. Remove from heat and stir in the lime zest and juice. (I also like to put this in my crockpot- keeps the milk from getting weird while heating.)

Easy to freeze in 1 serving containers...makes a great lunch to go if you have access to a microwave.