This vegetarian soup packs a punch with a bit of heat from chipotles in adobo. Perfect for chilly fall and winter days!
Heat oven to 425º.
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.
Roast veggies for 35-45 minutes, until golden brown. Allow to cool a it before chopping.
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.
Slowly pour veggie stock to pot. Bring to a bubble. Add salt and pepper, to taste. Cook for 5-7 minutes.
To serve, drizzle with sour cream. Also great with crumbled tortilla chips.