Sweet Potato and Chipotle Soup

(Recipe Everyday Food Magazine)

1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around the edges, about 7 mins. Add cumin & garlic and cook, stirring until fragrant, about 1 min. 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 mins.

2. Let soup cool slightly.  Using an immersion blender, puree soup in the pot.  You can use a blender if you work in batches.  Season with salt & pepper and serve!  Top with sour cream or serve with tortilla chips like I did!!