Snowy Night Sweet Potato-Chipotle Soup
4-5 large sweet potatoes, peeled and cubed
1 large onion, chopped
1 medium shallot, chopped
4-5 cloves garlic, chopped
4-6 dried ancho or California chili peppers, seeds removed for less heat
1/4 cup olive oil
soy milk (plain or vanilla)
3 cups vegetable broth
1 Heaping tablespoon ground chipotle chili peppers
salt and pepper to taste
finely chopped chives for garnish (optional)
In a large pot heat olive oil, add sweet potatoes, onions, shallots, and dried chili peppers. Sautee over medium-high heat until onions are translucent, then add garlic, ground Chipotle, salt, and pepper; cook for 1-2 more minutes. Pour in vegetable Broth, cover, and reduce heat to medium-low. Let simmer for 45 minutes, or until potatoes are very tender.
Blend ingredients together in a food processor or blender, and put the mixture back into the pot. Add soy milk to desired consistency. I like it to be thick, so I add a little over a cup. When placed in a bowl sprinkle chives over the soup, and serve with your favorite vegan bread.