Spicy Chipotle Sweet Potato Soup
Description
Spice up a cold winter night with a creamy, chipotle sweet potato soup topped with sour cream and cilantro.
Ingredients
•
2 tablespoons olive oil
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1 large yellow onion, chopped
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3 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
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4 1/2 cups vegetable broth, or as needed
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1 (7 ounce) can chipotle peppers in adobo sauce, drained
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1/2 cup heavy cream
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2 limes, juiced
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salt to taste
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1 cup sour cream
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1/2 cup chopped fresh cilantro, or to taste
Directions
1
Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
2
Stir chipotle peppers into the sweet potato mixture.
3
Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
4
Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.