Sweet Potato Bisque

Sweet Potato Coconut Bisque* serves 4
2 large sweet potatoes (about 2 lbs)
½ yellow onion, diced
½ teaspoon chipotle powder or ½ chipotle in adobo sauce
1 quart vegetable stock
¼ cup rolled or quick oats
½ cup coconut milk
a pinch of lime juice
salt to taste
olive oil for sautéing

1. sauté onion in soup pot over low heat in olive oil until soft. Add sweet potatoes and turn up the heat to medium
2. add stock, chipotle, and oats
3. simmer 30 minutes until potatoes are completely soft
4. carefully pour into blender or use an immersion blender. If using standing blender, cover top with towel so that heat may escape during blending. Do not seal lid on all the way or you might end up with soup on the ceiling.
5. puree and add coconut milk. If soup is thick or not completely smooth, try adding a touch of water until smooth. The thickness should coat a spoon, but not leave a trail when you run spoon across surface.
6. transfer back to pot and add salt and lime juice to taste. Enjoy
*concept works great with carrots, butternut squash, or a combo of all. Also great with a touch of ginger.