- olive oil - 2 items. spoons
- medium bulb - 1 piece
- Salt and ground black pepper - To taste
- Ground cumin - 2 teaspoons
- medium sweet potato - 4 pieces (900 g)
- garlic - 2 teeth
- Chile Chipotl - 1 / 2-1 Pieces
- chicken broth - 7 cups
- Sour cream and tortillas for filing - To taste
1. Cut the onion and chile the chipotl. Grind the garlic. 2. Sweet potatoes peeled and cut into cubes 1 cm in size. In a large heavy saucepan, heat 1 tablespoon of olive oil over medium heat. 3. Add the onions, salt, pepper and fry until onions begin to darken around the edges, about 7 minutes. 4. Add cumin and garlic and fry, stirring, until the appearance of flavor, about 1 minute. 5. Add sweet potatoes, chili pepper and chicken broth. Bring the soup to a boil and cook, partially covered with a lid, until the sweet potatoes become very soft, from 20 to 25 minutes. 6. Allow the soup to cool slightly. Using a submerged blender, stir the soup until a smooth consistency of puree is obtained. 7. Season with salt and pepper and serve with sour cream and corn tortillas.
Servings: 4