Hello November, hello fall flavors

Palm Coast Observer
Opinion

The fall weather has finally made its way to Florida. While there are no changing leaves, there are dreary skies, wind, rain, boots and sweaters. And in the culinary world, that means one thing: soup. Soup is one of my favorite foods, although hard to eat when it’s 80-plus degrees out.

A couple years ago, I invested in an immersion blender to make my aunt's roasted-tomato soup, which I have shared with my readers in the past, and it has opened of the doors for many more blended soups. The latest I have attempted is a spicy sweet-potato soup.

The first time I made it, it came out way too thick, the consistency of a mashed potato or baby food. It was tasty, but not of a soupy consistency. I reworked what I had by adding more stock and spices. The outcome was a hearty vegetable stew. Of course, the addition of bacon on top was delicious.

Spicy sweet-potato soup
What you need:
4 sweet potatoes peeled and chopped 1-inch thick
Salt and pepper to taste
1 tablespoon extra virgin olive oil
4 slices smoky bacon, chopped
1 large onion, chopped
1 large carrot, peeled and chopped
2 teaspoons adobo sauce
Chili powder to taste
1/8 teaspoon ground cinnamon
A dash of cayenne pepper
1 1/2 cups low sodium chicken broth
1 1/2 cups of water
1 cup half and half
1 teaspoon grated orange peel and juice of 1 orange
Drizzle of honey
Sour cream for garnish

What to do:
In a large pot add sweet potato and enough water to cover. Bring to a boil, salt the water and cook until tender, 12-15 minutes. Drain and return to pot.

While potatoes are cooking, in a medium sauce pan, heat extra virgin olive oil and add bacon. Cook over medium heat, stirring often, until crisp. Transfer to a paper-towel-lined plate. Discard all but 1 tablespoon of bacon fat. Add onion, carrot and adobo sauce and cook until onions are softened, 6-7 minutes. Stir in chicken broth, water, orange peel, orange juice and spices. Drizzle with honey and season with salt and pepper. Simmer about 5 minutes.

Add broth mixture to sweet potatoes in the pot and puree with an immersion blender. Stir in half-and-half and heat for a few more minutes.

If soup is too thick, add more chicken broth and stir until soup reaches desired consistency.

Serve soup with a dollop of sour cream and bacon on top.