- 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 vegetable broth, or as needed
- 1 (7 ounce) can chipotle peppers in adobo sauce, drained
- 1/2 cup heavy cream
- 2 limes, juiced
- salt to taste
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro, or to taste
- 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.
04/26/2018
recipepes.com
Spicy Chipotle Sweet Potato Soup, recipe
PT15M
PT1H
5
455 calories
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