Sweet Potato and Chipotle Soup

By á-47

Ingredients

• 2 Tbsp olive oil
• 1 med. onion, chopped
• salt and pepper
• 2 tea. ground cumin
• 2 garlic cloves, minced
• 4 med. sweet potatoes (2#), peeled and cut into 1 inch cubes
• 1/2 to 1 chipotle chile in adobo, chopped
• 7 cups chicken broth
• sour cream, for serving

Preparation

Step 1

In a large Dutch Oven heat 1 tablespoon oil over medium-high. Add onion, season with salt and peper and cook until beginning to brown around edges, about 7 minutes.

Add cumin and garlic and cook, stirring, until fragrant, about 1 minute.

Stir in sweet potatoes, chile, and broth. Bring to a boil: reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.

Let soup cool slightly. Working in batches, puree until smooth. Return pureed soup to pot over low heat and season with salt and pepper.

Top soup with sour cream.