Countdown to Thanksgiving: Smoky-Spicy Sweet Potato Soup

Maybe you've settled Battle Potato and selected sweet potatoes for your Thanksgiving table. But who says they have to be mashed or casseroled. As a matter of fact, who says that ALL the food has to be on one plate at one time. Rebel and serve your feast in courses. Start with this wonderfully complex soup. Then move on to the turkey...and of course a smorgasbord of desserts as the finale.


This delicious soup has a lot going for it. So much in fact that I wasn't sure it would be "bloggable." But it is. The orange juice and honey accent the sweetness of the potatoes. The chipotle in adobo sauce provides a subtle spicy backnote. (I also wondered about adding a little Spanish smoked paprika--the secret ingredient in my mashed sweet potatoes. Might have to try it one of the servings.) And the bacon on top is the perfect smoky accent. I won't even begrudge the fact that the recipe came from Rachael Ray...

(Serving note: After having this as a main course the other night, I served the leftovers in tiny appetizer portions as a starter for an impromptu dinner party we had with some neighbors a couple nights later. Poured into shot glasses, topped with the sour cream and bacon and then accompanied by demitasse spoons, it was lots of fun.)


Smoky-Spicy Sweet Potato Soup
From Everyday with Rachael Ray.
Serves eight.


4 sweet potatoes (2½ pounds), peeled and sliced 1 inch thick
Salt
1 tablespoon extra-virgin olive oil
4 slices smoky bacon, chopped
1 large onion, chopped
1 large carrot, peeled and shredded
1 chipotle pepper in adobo sauce, chopped, plus 2 teaspoons adobo sauce
5 sprigs thyme
1 bay leaf
One 32-ounce container chicken broth
1 teaspoon grated peel and juice of 1 orange
1/8 teaspoon ground cinnamon
Honey or maple syrup, for drizzling
Pepper
1 cup sour cream, for passing around the table

In a large saucepan, add the sweet potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, 12 to 15 minutes. Drain and return to the pot.


While the potatoes are working, in a medium pot, heat the olive oil. Add the bacon and cook over medium-high heat, stirring often, until crisp, about 5 minutes. Transfer to a paper-towel-lined plate. Discard all but 2 tablespoons bacon fat. Add the onion, carrot, chipotle pepper, adobo sauce, thyme sprigs and bay leaf and cook until the onions are softened, 6 to 7 minutes. Stir in the chicken broth, orange peel, orange juice and cinnamon; drizzle with honey and season with salt and pepper. Simmer about 5 minutes. Discard the thyme sprigs and bay leaf.


Add the broth mixture to the sweet potatoes in the pot and puree with an immersion blender (alternatively, puree in batches in a blender or food processor). Serve the soup with the sour cream and bacon on top.