Ingredients55 m servings 353
- Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
- Stir chipotle peppers into the sweet potato mixture.
- Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
- Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
Per Serving: 353 calories; 15.7 48.7 5.2 33 502 Full nutrition
ReviewsRead all reviews 5
Very good, although I used 2 cans of chipotle peppers and it was almost too spicy (and I love spicy).
Who knew one tiny can could pack so much punch!! This is spicy!! And I only did one can of chipotle peppers but it is good! Clearing up my sinuses also I added about a tablespoon of garlic to th...
Even my foodie friends agree this is great soup with just the right amount of heat.
3 3 17 ... http://allrecipes.com/recipe/230369/spicy-chipotle-sweet-potato-soup/ ... I'm a nice person. I just don't do nice things. Kidding, kinda. Changes! ... I'm good with some sweet & s...