1 -4 lbs. sweet potatoes, peeled and diced (about 3 medium) 4 carrots, peeled and diced 6 cups vegetable broth I teaspoon dried thyme 2 teaspoons canola oil I cup finely diced onion 4 garlic cloves, minced 2 teaspoons maple syrup 2 teaspoons honey 1—3 teaspoons chipotle powder (optional)
Fresh cilantro leaves, stems removed, finely shredded, for serving.
Baked corn chips (Tostitos), for serving.
In a large heavy stockpot simmer the sweet potatoes, carrots, thyme, and broth for 2 hours, covered, stirring occasionally with a wire whisk, until vegetables disintegrate.
Mash vegetables in pot with a potato masher if necessary. In a non-stick skillet heat oil over medium low, and sauté onion and garlic until lightly golden. Add to broth with maple syrup, honey; and chipotle powder to taste. Serve individual bowls of soup topped with a sprinlde of cilantro. Serve with baked corn chips.
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