Chipolte Sweet Potato Soup

1 tablespoon olive oil
1 diced onion
3 cloves garlic diced small
3 large sweet potato peeled and cubed
4 cups vegetable stock
1/2 cup orange juice(tangerine?)
1 tablespoon ginger(I assume fresh though it isn't stated)
1/2 of a 7 ounce can of chipolte peppers in adobe sauce
1/2 tablespoon of red pepper flakes
1 teaspoon cumin
1/2 cup smoothe peanut butter(replace with almond butter)
salt to taste
In a stockpot heat the oil and brown the onions first then add the garlic being carefull not to burn it. Add potatoes, vegetable stock and orange juice, chop up half the can of chipolte peppers and add to the soup with half the sauce in the can. Bring to a boil and add the seasonings. Reduce heat to a simmer, cover the pot and cook for 30 minutes. Puree the soup and stir in the peanut or almond butter.

Man, this sounds delicious!! Can't have peppers, but surely I could find something that would replace them. Red pepper flakes are supposed to be a black dot, but I haven't gotten up the nerve to try them yet since I don't normally do black dots. But the peanut butter and all the rest!! Woowee! I gotta make this!! Thanks!

you re the Chipotle man!  ha

down here they d call you 'chipocludo', meaning clever

Quoted from Lola

you re the Chipotle man!  ha

down here they d call you 'chipocludo', meaning clever

I'll hold you to that if I use that word while talking to one of our immigrants on the construction crews.

come back and report their reaction to the term!!!  ha

Quoted from Lola

come back and report their reaction to the term!!!  ha

They have hammers and shovels in their hands.

they ll work harder and with initiative, proud to belong and be a part of the project

While I'm not a fan of chipotle peppers (smoked jalapeños) I do really fancy the hot red pepper flakes Spring suggested (they're a black dot for her). I'd add that the peanut/hot red pepper combination is one the southeast Asians (think: Satay) and Chinese (think: KungPao) have really mastered. Sweet potato with tangerine juice delivers sugar and acid, respectively, so you're touching many bases here!
My guess is that this is a recipe the individual chef can play with, accentuating one ingredient/flavor or another to arrive at what works for self and family/diners.

Quoted from san j

I'd add that the peanut/hot red pepper combination is one the southeast Asians (think: Satay) and Chinese (think: KungPao) have really mastered. Sweet potato with tangerine juice delivers sugar and acid, respectively, so you're touching many bases here!

Just had some almond butter, with overlying red pepper jelly.
Made me think of this.