Spicy Chipotle Sweet Potato Soup

I am starting to think I am obsessed with sweet potatoes. But it is a good healthy obsession that I refuse to make any excuses for. I literally try to throw them in everything, or better yet, make them the base for any recipe, such as this soup. This soup is spicy, sweet and made creamy with the addition of chickpeas. I like to top it with my favorite garlic hummus, which breaks up the spice, and looks pretty.

Ingredients (serves 4-6):
1 tbsp oil
1 tbsp margarine, or vegan butter (I use Earth Balance)
1 medium onion, chopped
2 large sweet potato, chopped
1 28 oz can of diced tomatoes (you can also use several fresh tomatoes)
1 19 oz can of chickpeas, drained and rinsed
1 1/2 tsp cumin
1/2 tsp sea salt
1/4 tsp pepper
5 cups vegetable stock
1 tbsp balsamic vinegar
2 chipotle peppers in adobe sauce, chopped (If you want the soup spicier, add 1-2 tbsp of the adobe sauce)
3 cloves garlic, minced

1/4 cup lime juice
4 tbsp hummus, optional + 1 tbsp water (to thin it out slightly)

1) Saute the onion in oil and butter until translucent (about 4 minutes). Add the sweet potato, and allow to saute for about 5 minutes. Add cumin, salt and pepper and saute for an additional minute. Add all other ingredients (expect for the lime juice, and hummus). Allow to simmer for about 25 minutes, or until the sweet potatoes are tender. Once tender, add the lime juice, stirring to combine. If you would like a creamy soup, blend all ingredients in a blender until smooth. Twirl in thinned hummus, if desired. You can also just eat the soup as is, if you like it chunky. Enjoy!

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