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