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