Sweet Potato & Chipotle Soup

Most of us know how healthy sweet potatoes are for us. To be honest, I only prefer them when they are savory (my husband is the same). Making soups is one way I get more sweet potato into our diet. In Chinese medicine, sweet potatoes are good for healthy digestion, as their color (orange), taste (sweet), and essence (as root vegetables) benefit the spleen and stomach, the organs associated with earth and digestion. I hope you love this as much as I do!

3 tbsp coconut oil

2 small-medium red onions, chopped

3 garlic cloves (I leave them whole but they can be minced)

1 tbsp whole coriander seed, crushed (I prefer seed and then crushing it myself but powder is fine)

1 tbsp whole cumin seed, crushed

5 cups sweet potato

2 chipotles in adobo, plus a couple spoonfuls of adobo (if you are sensitive to spice, I would use one very small chipotle and use a little more adobo)

5 1/2 cups vegetable broth (you can add a little more if necessary to reach desired consistency)

sea salt and fresh pepper to taste

Toppings can include: fresh cilantro, cream fraiche, cotija cheese, or cashew cheese if vegan

Instructions:

Heat the coconut oil in a soup pot over medium heat. Add the onion and cook for three minutes or so, then add the cumin, coriander, and garlic. Continue to cook for about ten minutes, stirring occasionally to be sure the onions do not brown. Add the chipotle, adobo, and sweet potatoes, and combine. Cook for three to five more minutes, stirring frequently. Add the vegetable broth. Once the soup comes to a boil, lower the heat and cook for about thirty minutes, until the sweet potatoes are soft. Use an immersion blender (way easier than a blender in my opinion), to puree until smooth. You can put through fine-mesh strainer if desired, but not necessary. Garnish with toppings, and ENJOY!