makes 8-10 servings
2 tablespoons olive oil
1 medium white onion, chopped
coarse sea salt and ground pepper
2 teaspoons ground cumin
2 garlic cloves, minced
3-4 medium sweet potatoes (2 pounds total), peeled and cut into 1" cubes
1 chipotle chile in adobo sauce, chopped
6 cups low-sodium vegetable broth
1. Heat the oil in a large soup pot over medium-high heat. Add the chopped onions and saute until they are soft and lightly browned, about 5-7 minutes. Season with salt and pepper. Add the cumin and minced garlic and saute until fragrant, about 30-60 seconds.
2. Stir in the sweet potatoes, chile, and vegetable broth. Bring to a boil, and then reduce the heat to medium, partially cover the pot with a lid, and simmer until the sweet potatoes are tender, about 20-25 minutes.
3. Remove the soup from the heat and allow to cool slightly. In batches, puree the soup in a blender. Be careful to allow steam to escape while blending.
4. Pour the pureed soup back into the soup pot and heat over low. Season to taste withs salt and pepper. Serve immediately. Leftovers can be stored in an airtight container for up to one week in the refrigerator; or you can freeze any leftovers.