|Onions also carry substantial sugars, just cook off the sulfur for savory sweetness|
|Ready for nom|
You can hoard pre-cooked sweet potatoes as an easy make-ahead trick, but the soup itself can also be made ahead and kept refrigerated for several days. Serves 4-6.
3 large sweet potatoes
Extra virgin olive oil, to coat
4 cups vegetable stock
1 tablespoon extra virgin olive oil
1 large sweet onion, sliced
3 cloves garlic, chopped
3-4 chipotles in adobo
1 teaspoon ground cumin
Sea salt and freshly cracked black pepper, to taste
Preheat an oven to 375 F, rub the potatoes with a small amount of extra virgin olive oil, prick them several times with a fork, and wrap tightly in aluminum foil. Roast potatoes in the oven for about 45 minutes, until completely softened and sliding out of their skins.
|Rich, peppery goodness|
Add the garlic and chipotles, then cook a few minutes more. Scoop the sweet potato flesh out of their skins and into the pot, mashing with a spoon.
Serve hot, garnished with fresh avocado and/or tortilla strips.