Smoky Sweet Potato Soup

This vegetarian soup packs a punch with a bit of heat from chipotles in adobo. Perfect for chilly fall and winter days!

Servings: 6 bowls
  • 2 large sweet potatoes
  • 2 large yellow onions
  • 1 bulb garlic
  • 2 whole chipotles in adobo, chopped (less for milder heat)
  • 6 cups vegetable stock
  • 1/4 cup chopped cilantro
  • Salt & Pepper, to taste
  • Sour Cream, to top
  1. Heat oven to 425ยบ.

  2. Chop sweet potatoes, leaving skin on, in 1/4ths. Cut onions in half, leaving on skin. Slice garlic bulb in half, drizzle with olive oil and wrap in foil.

  3. Roast veggies for 35-45 minutes, until golden brown. Allow to cool a it before chopping.

  4. In a large soup pot, heat some olive oil over medium high heat. Chop roasted onions, add to pot. Remove sweet potatoes from skin, chop. Add 6-7 cloves of roasted garlic and chopped chipotles in adobo. Stir and cook for 2-3 minutes.

  5. Slowly pour veggie stock to pot. Bring to a bubble. Add salt and pepper, to taste. Cook for 5-7 minutes.

  6. Using a hand blender, or regular blender, carefully puree soup until smooth. Stir in cilantro (or sub parsley).

  7. To serve, drizzle with sour cream. Also great with crumbled tortilla chips.