Sweet Potato Soup with Chipotle Cream

Yield: 15 cups

Prep: 45 mins
Start to Finish: 1 hr 15 mins

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 pounds sweet potatoes, peeled and diced
2 carrots, peeled and diced
1 tablespoon tomato paste
4 14 ounce cans low-sodium chicken broth
3 tablespoons maple syrup
1 tablespoon fresh lime juice
1 1/4 teaspoons kosher salt
1 teaspoon cumin
3/4 teaspoon dried sage
1/2 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
1 bay leaf
3/4 cup heavy cream
1 chipotle chile (from canned chipotle in adobo), seeds removed, finely chopped (1/2 teaspoon), or to taste
2 teaspoons adobo sacue (from canned chipotle in adobo), or to taste
1/2 cup unsalted pepitas (hulled pumpkin seeds), toasted

Directions

1. In a large pot, heat oil over low heat. Add onion and cook until softened, about 8 minutes. Increase heat to medium; stir in potato, carrot and tomato paste. Cook until vegetables begin to caramelize, about 4 minutes. Add broth, syrup, juice, salt, cumin, sage, pepper, nutmeg and bay leaf. Cover and cook until vegetables are fork-tender, about 30 minutes. Discard bay leaf. Puree using an immersion blender or in batches using a standing blender.

2. For Chipotle Cream, in a small mixer bowl, beat cream on medium speed to firm peaks. Fold in chile and adobo sauce.

3. Ladle soup into bowls, top each with a dollop of Chipotle Cream and sprinkle with pepitas. Makes 15 cups.