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“This recipe was found at Faboulousfoods.com where it was credited to Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter over medium heat.
  2. Sweat onions and garlic until limp.
  3. Add sweet potatoes, stock, chipotles and ancho chilis and cook at a simmer until poatoes are cooked and chiles are soft.
  4. Remove from heat and add honey and cream.
  5. Purée soup in a blender or food processor until smooth.
  6. Season with salt and pepper. Garnish with cilantro.

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