That’s what this soup makes me think of – and I mean that in the best of ways.
In my inexperienced opinion, many babies love orange foods. Squash. Sweet potatoes. Carrots. The list goes on…
You know about orange babies, don’t you?
There is a magical age in some infants’ lives when their love of orange veggies surpasses their ability to process the overload of Vitamin A.
In the medical world, they are considered to have ‘carotenemia,’ but to me, it appears they’ve gone a bit oompa-loompa. Completely harmless. Completely cute.
Example (orange baby model I found on wikipedia):
I remember a few orange family members. Supposedly, I myself had an orange-tinged phase.
I’m no longer orange, but I still think orange veggies are worth consuming.
2T olive oil
1 white onion, chopped
2 cloves garlic, minced
2lb sweet potatoes (~2lb total)
1 chipotle chile in adobo, chopped* (more to taste)
7C vegetable broth (or chicken broth)
tortilla chips or sour cream, for serving
In a large pot, heat olive oil. Add chopped onion and cook until translucent, about 4-5 minutes. Season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add in cumin, sweet potatoes, chipotle chile, and broth.
Bring ingredients to a boil, then reduce to a simmer.
Cook about 25 minutes, until potatoes are very tender.
Puree soup using stick hand blender. Alternatively, transfer small batches to a blender and puree.
Taste and adjust seasonings.
Serve with sour cream and/or tortilla chips.