Sweet Potato, Chili, and Lime Soup

One of my favorite recipes from James Peterson's Splendid Soups.  I took his recipe and lightened it up.

2 medium sized onions, chopped

2 garlic cloves, chopped

2 T unsalted butter

2 pounds sweet potatoes, about 4, peeled and slice 1/2 inch thick

1 quart chicken broth

2 jalapeno chilies, cut in half lengthwise, seeded and finely chopped

3 poblano chilies, roasted, peeled and chopped

juice of 2 limes

salt

pepper

3 Tablespoons finely chopped cilantro

lime wedges

Gently cook the onions and garlic in the butter in a 4 quart pot over medium heat until the onions turn translucent, about 10 minutes.

Add the sweet potatoes and broth to the onion mixture; bring to a simmer, cover the pot, and keep at a slow simmer until the sweet potatoes have softened and are easy to crush against the side of the pot with a fork, about 20 minutes.

Add the jalapeno and roasted poblano chilies to the soup and simmer, covered, for 5 minutes more.

Puree the soup in a blender or put it through the fine disk of a food mill and strain it through a medium-mesh strainer.

Stir in the lime juice to taste and season with salt and pepper and chopped cilantro

Ladle the soup into hot bowls and drizzle the top of each one with the greek yogurt if desired.

Nutrition Facts
Servings 6.0
Amount Per Serving
calories 215
% Daily Value *
Total Fat 4 g	7 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 10 mg	3 %
Sodium 157 mg	7 %
Potassium 885 mg	25 %
Total Carbohydrate 43 g	14 %
Dietary Fiber 7 g	27 %
Sugars 16 g
Protein 4 g	9 %
Vitamin A	590 %
Vitamin C	141 %
Calcium	8 %
Iron	9 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.