Sweet Potato Chipotle Soup

*I keep forgetting to take pictures until the food is gone! Sorry about that...I will get better!

Sweet Potato Chipotle Soup

2 tablespoons olive oil
1 medium onion, chopped
Coarse salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
4 medium sweet potatoes peeled and cut into chunks
1/2 to 1 chipotle chile in adobo, chopped (I used 1)
7 cups low-sodium chicken broth


In a large Dutch oven or heavy pot, heat 1 tablespoon oil over mediumhigh. Add onion, season with salt and pepper, 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, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream and serve with tortilla wedges, if desired.


From Everyday Food, December 2009

~Lynn