Jalapeno Sweet Potato Soup

From www.chilipeppermadness.com . Am stashing this for cool weather this fall when the sweet potatoes are harvested but there are still plenty of jalapenos in the garden. Serving size is a guesstimate until I make it. Can make vegan using vegetable stock instead of the chicken broth.

• Ready In: 45 mins
• Serves: 2-4

Ingredients

• 3  jalapeno peppers
• 2  sweet potatoes
• 1  large  white onion
• 4  cups chicken broth
• 2  teaspoons chili powder
• 2  tablespoons cumin
• 1  teaspoon thyme
• 1  teaspoon ancho chili, powdered
• 1  teaspoon  new mexico chile powder
• 1  teaspoon cilantro
• 1  teaspoon oregano

Directions

1. Peel and dice the potatoes. Dice the onion and jalapeno peppers. Add all ingredients to a pot and bring to a boil. Reduce heat and simmer 20-25 minutes.
2. Transfer mixture to a blender and mix well.
3. Strain the soup to remove any stems.
4. Serve in your favorite soup bowl. Sprinkle with cilantro and dollops of sour cream.