Sweet Potato Soup
Submitted 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.