Sweet Potato & Chipotle Soup

I was a little skeptical on how this would turn out because it resembled baby food a little too much but it was fabulous and easy, that's always a bonus.  :)  It tasted like Fall.  Definitely something I will be adding to our family recipe book and making over and over again.

 

Sweet Potato & Chipotle Soup
from Martha Stewart

>> 2 tablespoons Olive Oil
>> 1 medium yellow onion, chopped
>> Salt & pepper, to taste
>> 2 teaspoons ground cumin
>> 2 garlic cloves, minced
>> 4 medium sweet potatoes or yams, peeled and cut
>> 1 chipotle chile in adobo (do 1/2 if you want less heat)
>> 7 cups chicken broth
>> Sour Cream, for serving
>> Bread or Tortilla wedges, for garnish

1.  In a large pot, heat 1 tablespoon oil over medium-high heat.  Add onion, season with salt and pepper and cook until edges begin to brown, about 7 minutes.  Add cumin and garlic and cook, while stirring, about 1 minute until fragrant.  Stir in sweet potatoes, chile, and broth.  Bring to a boil. Cook until sweet potatoes can be mashed easily with a spoon, about 20 minutes.

2.  Allow soup to cool slightly.  Transfer in batches to a blender and puree until smooth.  Return pureed soup to pot over low heat and season with additional salt and pepper.  Top soup with sour cream and serve with bread or tortilla wedges. 

ENJOY! Let me know if you try it! xoxo