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 
Directions: 
 
  1. 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.
  2. Stir chipotle peppers into the sweet potato mixture.
  3. 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.
  4. 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.