- In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes.
- Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chopped chili, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.
- Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with a pinch of cumin and garnish with cilantro, toasted pine nuts, and coconut milk if desired.
- Category: Soup
- Cuisine: Lunch/Dinner
- Serving Size: 1 bowl