Spicy Sweet Potato Fry Soup

I am posting this delicious Martha Stewart recipe because...It's stinkin delicious! Haha, that's a good reason right! My husband was craving some kind of warm creamy soup. We were thinking butternut, or apple butternut squash soup, something in that realm and came upon this fabulous mixture of sweet and spicy!

Ok, so it's called Sweet Potato and Chipotle Soup. I slightly modified it and it turned out perfect! I feel like it should be called "Spicy Sweet Potato Fry Soup". Its got such an awesome kick, perfect for a cold night.

Here you go:

INGREDIENTS: 

• 2 tablespoons olive oil
• 1 medium white onion, chopped
• Coarse salt and ground pepper
• 2 teaspoons ground cumin
• 2 garlic cloves, minced
• 4 medium yams (2 pounds total), peeled and cut
• 1/2 chipotle chile in adobo, chopped
• 7 cups low-sodium chicken broth
• Sour cream, for serving
• Toasted flour tortilla wedges, for serving (optional)

DIRECTIONS:

1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.
2. 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 season with salt and pepper. Top soup with sour cream and serve with tortilla wedges, if desired.

I hope this warms your appetite and heart on a cold winter night! Thanks for reading.