Ingredients
oil
1 hot chili pepper (REMOVE SEEDS)
2 lb sweet potatos
garlic
1 onion
5 C chicken stock
2 red bell peppers
1/4 t cinnamon, freshly ground
1 C milk or coconut milk
1 T freshly ground/grated ginger
Preparation
Add oil to stock pot and sautee the garlic and onion.
Roast the sweet potatoes, red peppers and hot peppers. Peel and chop roasted peppers and sweet potatoes and add to garlic and onions. Add chicken stock and cinnamon and blend with immersion blender. Bring to boil. Add milk to obtain smooth, silky texture and add ginger. Simmer for 30 minutes. Garnish as desired.
Warning - It you use bottled roasted jalepenos, the soup will be much hotter than if you roast fresh jalepenos. I tried it with bottled jalepenos (twice) and only about half the people could eat it. They LOVED it though.
