1/4 cup Liquid Gold extra virgin olive oil
2 large onions, peeled and chopped
4 cloves garlic, sliced
4 cups chicken broth
2 large sweet potatoes, washed, peeled and grated
1 chipotle pepper, packed in adobo sauce
1 teaspoon ground cinnamon
1 teaspoon ground cumin
a sprinkle or two sea salt
1/2 cup sour cream
1 bunch cilantro, finely chopped
1 whole wheat or soft corn tortilla
4 - 6 sprigs fresh cilantro, for garnish
Preheat your oven to 375°F (190°C).
Place a large stockpot over medium-high heat and add the oil and onions. Sauté the onions until they’re golden brown. Add the garlic and continue cooking for a few minutes more. Garlic burns much faster than onions, so adding it later keeps that from happening.
Pour in the broth and stir in the grated sweet potatoes. Bring to a simmer and then add the chipotle pepper, cinnamon, cumin and salt. Continue simmering until the sweet potatoes soften.
Carefully purée using a blender, food processor or immersion blender. Taste and add a bit more salt if you like. You may also thin the soup by adding a cup or so more of water or broth.
As the soup simmers get the garnishes ready. Stir the cilantro into the sour cream. Roll the tortilla into a thick cigar shape, slice thinly and place on a baking sheet and bake until crispy, about 15 minutes.
Ladle the soup into festive soup bowls, top with a dollop of cilantro sour cream, sprinkle on some crisp tortilla chips and top each with a sprig of cilantro for garnish.
This recipe was adapted from Chef Michaels website www.chefmichaelsmith.com