“Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.” - by mr bean
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 353 cal
- 18%
- Fat
- 15.7 g
- 24%
- Carbs
- 48.7 g
- 16%
Based on a 2,000 calorie diet
Share It
Reviews (1)
Rate This Recipe
"Very good, although I used 2 cans of chipotle peppers and it was almost too spicy (and I love spicy)...." See more"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
