Ingredients
1-2 tablespoons oil
1/2 yellow onion
2-3 cloves (or nubs, as I like to call them) minced garlic
1 large sweet potato (or 2 if yours are on the small side)
1-2 chipotle peppers in adobo sauce
14 ounces (one can) veggie or chicken stock
salt + pepper
a few sprinkles of cilantro for garnish.
Method
Step 1
First chop up the onion and potato
Step 2
mince the garlic
Step 3
In a medium size spot heat oil over medium heat and saute the onion and garlic for a couple of minutes.
Step 4
Add in the potato and chopped chipotle pepper. I used two peppers plus about two teaspoons adobo sauce.
Step 5
Add the stock and turn the heat down to medium/low. Let this cook (softening the potatoes) for 20 minutes or so. I had very thinly sliced my potatoes but if you left yours more chunky you may need to cook them a little longer.
Step 6
Season with salt and pepper. Blend into a soup. Serve hot with cilantro
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