MERRY belated CHRISTMAS! I don't know about anyone else, but I definately ate my fair share of really good food this Christmas! And although I throughly enjoyed every minute of it, my waist line did NOT! And like always, we had a TON of leftovers, so this is what I am doing with our left over sweet potatoes!
SWEET POTATO AND CHIPOTLE SOUP
2 tablespoons olive oil
Coarse salt and ground pepper
2 teaspoons ground cumin
1/2 cup onion, diced
2 teaspoons of minced garlic, fresh or dried
4 medium sweet potatoe, peeled and cut into 1 inch cubes
1 small can chipotle chile in adobo sauce, found in the mexican section of grocery stores
7 cups low-sodium chicken broth
Sour cream, for serving
Toasted flour tortilla wedges, for serving (optional)
(This recipe serves 8, so feel free to cut in half for smaller meals)
In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion and 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. 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 minutes.
Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream and serve with tortilla wedges, if desired.