Ingredients
Scale
- 1 medium white or yellow onion, chopped
- Coarse salt and ground pepper
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 2 large potatoes, peeled and cut
- 1 chipotle chili in adobo, chopped
- 4 cups vegetable broth
- garnish: cilantro, toasted pine nuts, pinch of cumin
Instructions
- In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. 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, chopped chili, 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 a pinch of cumin and garnish with cilantro, toasted pine nuts, and coconut milk if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: Lunch/Dinner
Nutrition
- Serving Size: 1 bowl