Spicy Chipotle Sweet Potato Soup is one of my favorite fall recipes. This is simple to make, and makes a great lunch or dinner. Top with homemade croutons for a bit of crunch.
Ingredients:
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
- 4 1/2 cups chicken broth, or as needed
- 1/4 of a 7 ounce can chipotle peppers in adobo sauce, drained (or 1/2 of can if you like it really hot)
- 1/2 cup of heavy cream
- 2 limes, juiced
- salt to taste
Garnish:
- 1 cup sour cream
- 1/2 cup chopped cilantro, or to taste
- Croutons
- 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.
- Stir chipotle peppers into the sweet potato mixture.
- 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.
- Serve each portion of soup topped with garnish of your choice. I just used croutons but adding 2 tablespoons sour cream and a sprinkle of cilantro to each bowl is great as well.
