Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.
Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
Stir chipotle peppers into the sweet potato mixture.
Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.
Per Serving: 353 calories; protein 5.2g; carbohydrates 48.7g; fat 15.7g; cholesterol 33mg; sodium 501.9mg.