½ - 1chipotle pepper in adobo sauce plus 1 - 2 teaspoons sauce(depending on how much heat you like)
6cupsvegetable brothor chicken broth (not for vegan diet)
salt and pepper
For Optional Garnishes
Polenta Croutons (not paleo)
6½ inch slicesprepared polenta(store-bought)
Toasted Sage Leaves
12leavesfresh sage(or more)
Heat a large pot over medium heat and add oil.
When hot, add chopped onion. Sauté until transparent, but don't let them brown.
Add garlic and sauté briefly.
Add chopped sweet potatoes (I sliced mine into ¼ inch slices so they would cook quickly), chipotle pepper in adobo sauce and vegetable or chicken broth.
Simmer until sweet potatoes are tender, about 20- 25 minutes.
Purée in batches in a blender until smooth.
Serve, garnished with toppings of your choice:
To make the polenta croutons, slice store-bought polenta (the type that comes in a log) and dice into ½-inch cubes. Toss with cornstarch and salt. Fry in butter in a small skillet, turning until all sides are crispy and lightly browned.
To make toasted sage leaves, heat oil in a small skillet. Add leaves and toast until they turn very dark green and become crisp. Remove and drain on a rack.