Description
Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
- 4 ½ cups vegetable broth, or as needed
- 1 (7 ounce) can chipotle peppers in adobo sauce, drained
- ½ cup heavy cream
- 2 limes, juiced
- salt to taste
- 1 cup sour cream
- ½ cup chopped fresh cilantro, or to taste
Instructions
- 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 2 tablespoons sour cream and a sprinkle of cilantro.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 8