2poundssweet potatoes, about 2 large, peeled and cubed
4cupschicken or vegetable broth
2 to 4canned chipotle chiles in adobo, chopped
1teaspoonground ginger
1teaspoonground cinnamon
1/2teaspoonground cloves
1/2teaspoonground nutmeg
2 tablespoonsfreshly squeezed lime juice
Salt
Black pepper
Sour creamfor serving
Ingredients for the pecans:
2tablespoonsunsalted butter
1cupchopped pecans
1/2teaspooncinnamon
1/4teaspoonchipotle powder
Salt
Instructions
Heat the olive oil on medium low in a large soup pot, and cook the onions and celery for 10 minutes, stirring occasionally. Stir in the garlic and cook for 30 more seconds.
Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot. Bring to a boil and then simmer, covered, for 20 minutes or until the sweet potatoes are fork tender. Turn off the heat and let the soup cool for 10 minutes.
As the soup cools you can make the pecans. Melt the butter in a skillet on low heat. Add the pecans and stir them until they are covered in the butter. Add the cinnamon and chipotle powder and stir to coat. Cook the pecans, stirring occasionally, for 8-10 minutes. Add salt to taste.
In batches, puree the cooled soup in the blender. If you prefer, you can use an immersion blender in the pot instead. Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
Notes
Please note that the chipotle chiles are not 2 to 4 entire cans, simply 2 to 4 individual chile peppers from a can.