Sweet Potato-Tomato-Chipotle Soup

Warm up quickly with this easy but flavorful vegan soup.
Yield	6 servings
Time	1 hour
Tools	heavy saucepan with lid wooden spoon blender
Ingredients	2 T olive oil 1 large red onion, diced 3 cloves garlic, minced 2 stalks celery, sliced 3 carrots, sliced 3 large sweet potatoes, peeled and chopped 14 oz tomatoes, diced 4 c vegetable stock or water ½ c maple syrup 2 chipotles 2 t salt
Directions	Sauté the onions and garlic in oil over medium heat for 3-5 minutes. Add celery and carrots and cook about 5 minutes, until softened. Add sweet potatoes, tomatoes, and stock, bring to a boil, reduce heat, partially cover, and simmer until vegetables are soft, 30-40 minutes. Add remaining ingredients, then purée until smooth. Garnish and serve.
Notes	Recipe from You Won’t Believe It’s Vegan!, by Lacey Sher and Gail Doherty – read my review. Buy it: Amazon.com \| Amazon.co.uk
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