Sweet Potato and Chipotle Soup

By amybites

156 calories, 3.2g fat, 0.7g saturated fat, 6.3g protein, 27g carbohydrates, 3.8g fiber

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• Coarse salt and pepper
• 2 teaspoons ground cumin
• 2 garlic cloves, minced
• 4 medium sweet potatoes (2 pounds total), peeled and cut into 1-inch pieces
• 1/2 to 1 canned chipotle chile in adobo, chopped
• 7 cups low-sodium chicken broth
• Reduced fat sour cream, for serving
• Toasted flour tortilla wedges, for serving

Details

Servings 8

Preparation

Step 1

In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion and season with salt and pepper; cook until beginning to brown around edges, stirring occasionally, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chipotle chile to taste, 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, 20-25 minutes.

Let soup cool slightly. Working in batches, transfer soup to a blender and purée until smooth, being careful not to fill blender more than halfway each time. Return puréed soup to pot over low heat and season with salt and pepper. Divide soup among eight bowls, and top with sour cream, serve with tortilla wedges, if desired.