Sweet Potato and Chipotle Soup

From Everyday Food. They say you can find canned chipotle chiles in adobo in the international section of the grocery store. They also suggest stir a little of the adobo into the soup for a spicier taste.

• Ready In: 50 mins
• Serves: 8
• Yields: 8

Ingredients

• 2  tablespoons olive oil
• 1  medium  white onion, chopped
•  coarse salt
•  ground pepper
• 2  teaspoons ground cumin
• 2  garlic cloves, minced
• 4  medium sweet potatoes, peeled and cut into 1-inch pieces (2 lbs)
• 1⁄2-1  chipotle  chili, in adobo, chopped
• 7  cups  low-sodium chicken broth
•  sour cream, for serving
•  toasted flour tortilla, wedges for serving (optional)

Directions

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 edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth.
2. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, about 20-25 minutes.
3. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth. Return to pot over low heat and season with salt and pepper.
4. Top with sour cream and serve with tortilla wedges, if desired.