Spicy Sweet Potato Soup

4 sweet potatoes, peeled and cut into bite sized pieces
1/2 medium-sized red onion, chopped
3 garlic cloves, diced
3 chipotle peppers in adobo sauce (using a little of the sauce), chopped
32 ounces vegetable stock
Salt and pepper to taste
Cilantro, avocado, sour cream to garnish
Extra virgin olive oil

Sauté the red onion and garlic in olive oil on medium heat until the mixture becomes fragrant and the onion is beginning to be soft, about 3-4 minutes. Add the bite-sized sweet potatoes and chipotle peppers (with about 1/2 tablespoon of the adobo sauce) to the onion and garlic mixture. Stir to combine. Add the vegetable stock and salt and pepper to taste. Stir and cover on low heat for 20-30 minutes (it will be ready to go when the sweet potatoes are fork-tender). In batches, ladle the soup into the blender and pulse until smooth consistency is reached. Once all the soup has been pureed, add the soup back into the pot and keep on low heat, stirring occasionally, until you are ready to serve. Garnish soup with chopped fresh cilantro, chopped avocado and sour cream.

WARNING: this soup definitely has a kick to it. You don’t taste it at first but then it hits you! If you want to turn down the heat, only add 2 chipotle peppers and no additional sauce.