In a large Dutch oven or heavy pot,
heat 1 tablespoon oil over medium-high.
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.
Soooo easy, and sooooo good!
I have a hard time finding chipotles in adobo. I ended up using a Red Pepper Hot sauce to give it that kick it needs and that worked perfectly. I read that Tabasco can be applied as a decent substitute as well. I held off on the sour cream and served it as- everyone loved it!
This is easy and delicious. I have made it at least 3 times and people always love it! I prepare it exactly as written.
A very simple, delicious recipe. I used a whole chipotle pepper and it was just the right amount of spiciness. I served it with a dollop of sour cream mixed with minced chipotle and chipotle cheddar biscuits. Divine!
This is one of my favorite soups! I make it extra-hot when it's cold outside. :-)
I enjoyed this soup, althought I did find it a little on the runny side. I will remake it with only 6 cups of broth next time.
What a marriage of ingredients! My two favorite foods - sweet potato and chipotle - come together in divine matrimony and I can see how this recipe will be on my shortlist of foods to make to wow guests for years to come. The heat from the chipotle, combined with the sweetness of the sweet potato gives this soup a depth and texture that is simply fantastic. I served this with jalapeno cheddar corn bread, and it was a huge hit!
This was so good and very easy!