Tuesday, November 5, 2013


~ Martha Stewart

1 T. olive oil
1 medium white onion, chopped
salt & pepper, to taste
2 t. cumin
2 garlic cloves, minced
2 lb. sweet potatoes, peeled and cut
1/2 - 1 chipotle chile in adobo, chopped
7 c. chicken broth
sour cream, for serving
toasted flour tortilla wedges, for serving (optional)

In a large Dutch oven or heavy pot, heat oil over medium-high. Add onion, salt, and pepper; cook until beginning to brown, about 7 minutes. Add cumin and garlic, stirring one minute or until fragrant. Add sweet potatoes, chile, and broth.  Bring soup to a boil; reduce to a rapid simmer, partially cover, then cook until sweet potatoes can be easily mashed, about 20-25 minutes.

Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and, if desired, season with salt and pepper before serving. Top soup with sour cream and serve with tortilla wedges.

Makes about nine cups.

Notes: We skip the blender and just stick an immersion blender in the pot when it's done cooking. Much easier! I have no interest in toasting tortilla wedges, so we use regular tortilla chips instead or skip that part entirely. Sour cream and chips get put on the table so that people can take as much or as little as they want and we also include cilantro as an optional garnish. Dairy-free folks can sub avocado dressing for the sour cream.

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