Spicy Sweet Potato Soup

(from The San Francisco Chronicle Cookbook Volume II)
Makes 8 servings

2 tablespoons unsalted butter
1 cup chopped onion (1 medium)
2 jalapeno chilies, seeded and chopped
2 teaspoons chopped fresh thyme, or 1 teaspoon dried
3 carrots, peeled and diced
1 ½ pounds sweet potatoes, peeled and diced
4 cups chicken broth
1 cup milk
¼ to ½ cup whipping cream
1 tablespoon light brown sugar
1 teaspoon salt, or to taste
Healthy pinch of cayenne pepper (1/8 teaspoon to scant ¼ teaspoon)
4 sprigs fresh thyme


Heat the butter in a soup pot over medium heat until bubbly. Add the onion and sauté for about 10 minutes, or until caramelized. Add the jalapenos and thyme; sauté for 1 minute. Stir in the carrots, sweet potatoes, and chicken broth. Simmer for 30 to 40 minutes, or until the vegetables are quite tender.

Use a slotted spoon to transfer the vegetables to a food processor. Puree the mixture, adding a tiny bit of the liquid to help the process, if necessary, then return the puree to the pot. Alternatively, use a handheld blender to puree the soup right in the pot.

Add the milk, cream, brown sugar, salt, and cayenne. Heat the soup very gently for 10 minutes to blend the flavors. If the soup is too thick, add a little water, broth, milk, or cream.

Garnish each serving with a sprig of thyme.