1 1/2 pounds sweet potatoes, peeled and chopped into 1-inch pieces
4 chipotle peppers
2 TBSP adobo sauce
1/4 tsp ground cinnamon
1/2 tsp paprika
salt & black pepper
1 TBSP lemon juice
GARNISH:
sour cream
dash paprika
pumpkin seeds
DIRECTIONS
Heat a Dutch oven over medium-high heat.
Add the oil, onion, and garlic then cook, stirring often, for 3 minutes or until the onions begin to brown.
Add the water, sweet potatoes, chipotle peppers, adobo sauce, cinnamon, paprika, 1 tsp salt, and 1/4 tsp black pepper and bring to a boil.
Reduce the heat to low and simmer for about 25 minutes or until the sweet potatoes are tender.
Remove two of the chipotle peppers from the soup and discard them.
Pulse the soup with an immersion blender or puree half of the soup in a blender and add back to the pot. If the soup is too thick add water to thin it out to the consistency of your liking.
Stir in the lemon juice then season with salt & pepper to taste.
Garnish the soup with a dollop of sour cream, a dash of paprika, and a scattering of pumpkin seeds.
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