Ingredients for the soup:
2 pounds sweet potatoes (about 2 large), peeled and cubed
2 carrots, peeled and diced
2 ribs celery, diced
1 medium yellow onion, diced
4 cloves Catch a Fire Jalapeno Garlic, minced
4 cups chicken or vegetable broth
2 to 4 canned chipotles in adobo (not whole cans, just the chile peppers!), chopped
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Juice of one lime
1 tablespoon of Extravagonzo Red Chili Culinary Oil
Salt
Black pepper
Sour cream, for serving

Ingredients for the pecans:
2 tablespoons unsalted butter
1 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon of Dave’s Chipotle Powder
Salt

Instructions:
Heat the Extravagonzo Red Chili Culinary Oil on medium low in a large soup pot, and cook the onions, celery and carrot for 10 minutes, stirring occasionally. Add the Catch a Fire Jalapeno Garlic and cook for one more minute.

Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot. Bring to a boil and then simmer, covered, for 20 minutes or until the sweet potatoes are tender. Turn off the heat and let the soup cool for 10 minutes.

As the soup cools you can make the pecans. Melt the butter in a skillet on low heat. Add the pecans and stir them until they are covered in the butter. Add the cinnamon and Dave’s Chipotle Powder and stir to coat. Cook the pecans, stirring occasionally, for 8-10 minutes. Add salt to taste.

In batches, puree the cooled soup in the blender. If you prefer, you can use an immersion blender in the pot instead. Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.

Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.

Yield:
6 to 8 servings