By Marlene Metherel

1/4 c (50 ml) vegetable oil

2 large onions, peeled & chopped

4 cloves garlic, sliced

4 c low sodium chicken broth

2 large sweet potatoes, washed ,peeled & grated

1 chipotle pepper, packed in adobo sauce (I just used a fresh hot pepper)

1 tsp ground cinnamon (next time I will use a little less)

1 tsp ground cumin

sprinkle or 2 of sea salt

1/2 c sour cream

1 bunch of fresh cilantro leaves, minced fine (I skipped)

1 whole wheat or corn soft tortilla

4-6 sprigs fresh cilantro for garnish

Preheat oven to 375F

Place a large stock pot over med-high heat and add oil and onions; sauté onions until golden brown, then add garlic and continue cooking a few minutes more.

Pour in broth and stir in grated sweet potatoes. Bring to a simmer; add pepper, cinnamon, cumin and salt. Continue simmering until sweet potatoes soften.

Carefully puree in a food processor or use an immersion blender. Taste and add a little salt if you like. You may also thin soup by adding 1 c of water or broth.

As the soup simmers, prepare garnishes. Stir in minced cilantro into sour cream. Roll tortilla into a thick cigar shape, slice thin & place on a baking sheet to bake until crispy (about 15 min).

To serve, ladle soup into festive bowls, top with dollop of sour cream. Sprinkle some of tortilla chips & top with a sprig of fresh cilantro.