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Ingredients
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2 tablespoons olive oil
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1 large yellow onion, chopped
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3 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
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4 ½ cups vegetable broth, or as needed
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1 (7 ounce) can chipotle peppers in adobo sauce, drained
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½ cup heavy cream
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2 limes, juiced
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salt to taste
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1 cup sour cream
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½ cup chopped fresh cilantro, or to taste
Directions
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Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
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Stir chipotle peppers into the sweet potato mixture.
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Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
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Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
Nutrition Facts (per serving)
353 | Calories |
16g | Fat |
49g | Carbs |
5g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 353 | |
% Daily Value * | |
Total Fat 16g | 20% |
Saturated Fat 8g | 39% |
Cholesterol 33mg | 11% |
Sodium 502mg | 22% |
Total Carbohydrate 49g | 18% |
Dietary Fiber 8g | 28% |
Total Sugars 11g | |
Protein 5g | 10% |
Vitamin C 10mg | 11% |
Calcium 122mg | 9% |
Iron 2mg | 9% |
Potassium 775mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.