3lgsweet potatoes *approximately 9 cups peeled and diced
5clovesgarlic*crushed or minced
2lglimes juiced*about 1/2 cup
1/2tsppowdered chipotle for mild heat
roasted red peppers
toasted pumpkin seeds (pepitas)
Peel sweet potatoes, dice into small chunks. Set Aside
Dice onion and prepare garlic. Set aside.
Place a dutch oven or stock pot over med-med/high heat. Add 1 tbsp oil and chorizo. Break apart meat with spatula while cooking. Once meat is cooked remove from pan and refrigerate until needed.
To the same pan add remaining oil add diced onion. Sauté until for 3-4 mins. Add coriander, cumin, chipotle and garlic towards the end of sautéing. Add in a small amount of broth to deglaze the pan and stir well.
Add diced potatoes and remaining chicken broth to onion mixture. Bring to a boil over high heat and then lower to a simmer. Cook covered until potatoes are tender, about 30 mins.
Stir in lime juice and process with an immersion blender or regular blender until smooth.
Over same heat add cooked chorizo to soup and warm until for a few mins.
Garnish with favorite toppings.
*Please use as many organic ingredients as possible.