aka Amber Fox Kitchen

Sweet potato chipotle soup (a tawdry imitation of the truly fabulous soup made by Paul L at the fall work weekend, 2000)

• 3 sweet potatoes
• 2 tbsp oil or butter
• 2 medium onions, chopped
• salt to taste
• smoked chipotle chilis to taste, minced if canned, crumbled if dry
• enough water or stock to cover the sweet potatoes four or five times over
• 2 tsp sesame oil

1. Bake or microwave the sweet potatoes until they're soft and squishy. Skin them, cut them up.
2. Fry the onion in the oil until brown. Add the thyme and fry a little longer.
3. Add the chipotle, wet or dry, and fry for a couple of minutes to release the flavours into the oil.
4. Add in the sweet potato and cover with the liquid; bring to a boil; work the sweet potato into the liquid using a hand blender or potato masher.
5. Let it simmer for fifteen or twenty minutes.
6. Just before serving, correct salt and stir in the sesame oil.

This soup stretches very successfully to accomodate last-minute arrivals. Just add more liquid and adjust the seasonings