2medium sweet potatoespeeled and cut into 1/2" pieces
1chipotle chili pepper + 1 tablespoon adobo sauce
1heaped tablespoon tomato paste
Salt & pepperto taste
Prep your sweet potatoes and onion.
Add the oil to a pot on medium-high heat. Sauté the onion for 5-7 minutes or until it's lightly browned.
Stir in the garlic and cook for about 30 seconds or until fragrant.
Add the vegetable broth, water, chipotle chili pepper + adobo sauce, tomato paste, and sweet potatoes. Increase the heat to high and bring to a boil. Reduce heat to medium and cover with the lid slightly ajar for 15 minutes or until the sweet potatoes are very tender.
Blend the soup in batches until smooth (I recommend letting the soup cool for 10-15 minutes first to do this more safely). Season with salt & pepper and serve immediately. Soup can be frozen for up to 3 months.
This soup is moderately spicy as written. If you want a milder version, I suggest using just the adobo sauce. The chipotle chili pepper I put in here was fairly large... the size of the peppers in those little cans can vary.