Sweet Potato and Chipotle Soup

2 tablespoons olive oil

1 medium white onion, chopped

Coarse salt and ground pepper

2 teaspoons ground cumin

2 garlic cloves, minced

4 medium sweet potatoes (2 pounds total), peeled and cut

½ to 1 chipotle chile in adobo, chopped

7 cups low-sodium chicken broth or vegetable broth

1 to 2 tablespoons maple syrup

Sour cream, for serving

Toasted flour tortilla wedges, for serving (optional)

In a large 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 small batches, transfer soup to a blender and puree until smooth. Return pureed soup to pot over low heat and season with salt and pepper. If soup is too spicy, add 1 to 2 tablespoons of maple syrup. Top soup with sour cream.

* Adapted from marthastewart.com