Sweet potato chipotle soup is delicious, but not very filling. Or filling at all. This would be a great side dish with a roast chicken or something else with a lot of protein. It might make a good soup course at Thanksgiving dinner, if your Thanksgiving meal works in courses. But this is not a main course.
Spicy Sweet Potato Soup with Chipotle and Coriander
from It’s All Good (which is a better cookbook than it has any right to be)
2T olive oil
1 large red onion, finely diced
2 garlic cloves, minced
5 sprigs cilantro, leaves reserved for garnish (I clearly skipped the garnish step)
3/4t cumin
salt
1 1/2t chipotle in adobo (I was generous here – I really like that smoky taste)
2 large sweet potatoes, peeled and diced
6c vegetable stock
Heat the olive oil over medium heat in a large soup pot. Add the onion, garlic, cilantro, cumin, and a healthy pinch of salt and cook, stirring now and then until softened but not brown, about 10 min. Add the chipotle and sweet potatoes and stir to combine. Add the vegetable stock to the pot and bring to a boil. Once soup boils, lower heat, simmer for 30 minutes, until the sweet potatoes are very soft. Discard the cilantro. Carefully puree the soup. If you want a very smooth texture, pass it through a strainer. Garnish each bowl with a few cilantro leaves.