Sweet Potato and Chipotle Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• Coarse salt and ground pepper
• 2 teaspoons ground cumin
• 2 garlic cloves, minced
• 4 medium sweet potatoes (2 pounds total), peeled and cut into 1-inch pieces
• 1/2 to 1 canned chipotle chile in adobo, chopped
• 7 cups low-sodium store-bought chicken broth
• Reduced-fat sour cream, for serving
• Toasted flour tortilla wedges, for serving (optional)

1. In a large Dutch oven or other heavy pot, heat oil over medium-high.
2. Add onion and season with salt and pepper; cook until beginning to brown around edges, stirring occasionally, about 7 minutes.
3. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute.
4. Stir in sweet potatoes, chipotle chile to taste, and broth.
5. 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.
6. Let soup cool slightly.
7. Working in batches, transfer soup to a blender and puree until smooth, being careful not to fill blender more than halfway each time.
8. Return pureed soup to pot over low heat and season with salt and pepper.
9. Divide soup among eight bowls, and top with sour cream; serve with tortilla wedges, if desired.
10. (Per Serving)
11. Calories: 156
12. Fat: 3.2g (0.7g Saturated Fat)
13. Protein: 6.3g
14. Carbohydrates: 27g
15. Fiber: 3.8g

olive oil, onion, salt, ground cumin, garlic, sweet potatoes, chipotle chile, lowsodium storebought chicken broth, sour cream, flour tortilla

Taken from www.epicurious.com/recipes/food/views/sweet-potato-and-chipotle-soup-387516 (may not work)