• 2 tablespoons extra virgin olive oil
  • 2 shallots, chopped
  • 4 garlic cloves, minced
  • 1 1-inch piece fresh ginger root, peeled and grated
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons curry powder
  • 1 smoked jalapeño pepper (Chipotle), seeded if desired, then minced
  • 2 teaspoons of the adobe sauce the jalapenos came in
  • 4 to 5 cups vegetable broth as needed
  • 2 pounds orange-fleshed sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
  1. In large saucepan, heat oil over medium heat. Add shallots and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
  2. Stir in 1/4 cup of broth to deglaze the pan and catch all the spices that might have browned up on the bottom of the pan, then add the other 3 and 3/4 cup broth, and add sweet potatoes.
  3. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. Take off the heat and puree with an immersion blender – or in small batches in a well ventilated blender. I recommend letting the soup cool and allow an hour or so for the flavors to completely marry. Cover and leave on the stove.
  4. Bring back to a simmer – and add 1/2 cup of half and half and gently stir, bringing back to a simmer, letting the soup just bubble a little. Serve!

Now for extra decadence factor, I’d serve these with french gougeres (guyere puffs of evil!)…..

French Gougeres

  • 1 cup(s) water
  • 7 tablespoon(s) unsalted butter
  • 1 tablespoon(s) kosher salt, or more to taste
  • 1 pinch(s) sugar
  • 1 1/4 cup(s) all-purpose flour
  • 4 large eggs (up to 5 eggs)
  • 2 tablespoons finely diced fresh sage leaves
  • 1 finely diced clove of garlic (teensy pieces here folks, we want to flavor the gougeres, not have someone bite into a big piece of raw garlic)
  • 1 1/4 cup(s) grated Gruyère
  • Freshly ground white pepper
  1. Preheat the oven to 450 degrees F. Line two bakingsheets with Silpats or parchment paper.
  2. In a medium saucepan, combine the water, butter, salt, and sugar and bring to a boil. Add the flour, garlic and sage all at once, reduce the heat to medium, and stir with a wooden spoon for 2 minutes, or until the mixture forms a ball and the excess moisture has evaporated. (If the ball forms more quickly, continue to cook and stir for a full 2 minutes.)
  3. Add 4 eggs one at a time. Hand rolling the eggs into the batter until the batter has a smooth, silky texture. After the 4th egg, test the batter with the spoon, it should come to gentle peaks. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in 3/4 cup of the Gruyère and adjust the seasoning with salt and white pepper.
  4. Fill a pastry bag fitted with a 3/8-inch plain pastry tip or simply take out a zip lock bag, cut the tip of the corner out, and fill with the gougère batter. Pipe the batter into one-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougères as the mixture will spread during the baking. Sprinkle the top of each gougère with about 1/2 teaspoon of the remaining grated cheese.
  5. Bake for 7 to 8 minutes or until they puff and hold their shape. Reduce the heat to 350 degrees F and bake for an additional 20 to 25 minutes. When the gougères are done, they should be a light golden brown color. When you break one open, it should be hollow; the inside should be cooked but still slightly moist. Remove the pans from the oven and serve the gougères while hot.