Sweet Potato-Chipotle Soup
adapted from Soup of the Day
3 Tbsp unsalted butter
1 small sweet onion, chopped
2 cloves garlic, minced or thinly sliced
1 chipotle chile in adobo sauce, minced
1 teaspoon adobo sauce (or not...depending on how spicy you like it)
2 sweet potatoes (1 1/2 lbs) peeled and diced
4 1/2 cups chicken broth (or you could use vegetable stock if you want to make the soup vegetarian)
Salt & freshly ground black pepper
1 Tbsp chopped chives
In a large, heavy pot, melt the butter of medium-high heat. Add the onion and garlic and saute until translucent, about 5 - 7 minutes.
Add the chipotle, adobo sauce and potatoes and cook, stirring often for 5 minutes.
Add the broth and bring to a boil. Reduce the heat to low and simmer, uncovered, until the potatoes are very tender, 30-35 minutes. Remove from the heat and let cool slightly.
Working carefully, in batches, puree the soup in a blender. Return to the pot and season with salt and pepper and heat through. Serve, garnished with the chives.
I served this soup with a red cabbage and apple slaw and it was a delicious meal!