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  • 1/4 cup (60 ml) of any vegetable oil
  • 2 large onions, peeled and chopped
  • 4 cloves of garlic, sliced
  • 4 cups (1 L) of chicken broth
  • 2 large sweet potatoes, washed, peeled and grated
  • 1 chipotle pepper, packed in adobo sauce
  • 1 teaspoon (5 ml) of ground cinnamon
  • 1 teaspoon (5 ml) of ground cumin
  • a sprinkle or two of sea salt
  • 1/2 cup (125 ml) of sour cream
  • 1 bunch of cilantro, finely minced
  • 1 whole wheat or soft corn tortilla
  • 4 to 6 sprigs of fresh cilantro, for garnish


Servings 4
Preparation time 15mins
Cooking time 60mins


Step 1

Preheat your oven to 375°F (190°C).

Place a large stockpot over medium-high heat and add the oil and onions. Saute the onions until they're golden brown. Add the garlic and continue cooking for a few minutes more. Garlic burns much faster than onions, so adding it later keeps that from happening.

Pour in the broth and stir in the grated sweet potatoes. Bring to a simmer and then add the chipotle pepper, cinnamon, cumin and salt. Continue simmering until the sweet potatoes soften.

Carefully puree using a blender, food processor or immersion blender. Taste and add a bit more salt if you like. You may also thin the soup by adding 1 cup (250 mL) or so more of water or broth.

As the soup simmers get the garnishes ready. Stir the cilantro into the sour cream. Roll the tortilla into a thick cigar shape, slice thinly and place on a baking sheet and bake until crispy, about 15 minutes.

Ladle the soup into festive soup bowls, top with a dollop of cilantro sour cream, sprinkle on some crisp tortilla chips and top with a sprig of cilantro for garnish.

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