Inspired again by the fabulous Michael Smith off the food networks Chef at Home, this dish turned out to be delicious and was surprisingly easy to make.
As usual I didn't follow the exact recipe and had to make a few modifications as I went along.
There are 3 parts to this, the soup, the garnish and the tortilla topping.
In a large soup pot saute 3 large yellow onions in 1/2 cup of olive oil.
Next add 4 cups of chicken stock (I was out so I used miso paste and water).
Add 1 yam & 1 sweet potato grated with the skin, many of the most beneficial nutrients are right under the skin.
Add 1 chipotle pepper (you can find this in a can in your local grocery store in the isle near taco shells, salsa etc. They should be next to diced jalapenos).
A few dashes of cinnamon.
Once the potatoes are soft and the soup is hot you can start to blend it up and it will be ready to serve, make sure and only fill your blender half way full at a time to get a nice consistency and avoid a hot mess all over your kitchen.
Simply chop up some delicious fresh cilantro and mix it with sour cream and put a dollop on the soup.
The Tortilla Topping...
Preheat your oven to 350. Roll up a soft tortilla and cut into slices, slightly unravel and put on a baking sheet and fire in the oven for 15 mins, have fun with colour!
Make sure and add some fresh ground pepper to the final product!