Turn heat to medium-low and cook until vegetables are tender about 5 minutes.
Add all remaining ingredients except cilantro.
Simmer 15 minutes or until sweet potatoes are tender.
Garnish with cilantro and serve with lime wedges.
Notes
There is a bit of chopping required to make this tasty soup. You can make it easier by using a food processor. I love my mini chopper for this. (It also doubles as an immersion blender, perfect for creamy soups).
Look for low sodium or salt free vegetable broth. Add salt to your taste instead.
Chipotle pepper adds a delicious smoky heat. If you prefer less spice, remove the seeds before dicing the chipotle. On the other hand, if you want to add more heat, use another chipotle. (Just be sure to taste first)
A six to seven ounce can of chipotle peppers in adobo sauce contains several peppers. The extra peppers and sauce will keep in an airtight container in the fridge for up to seven days. You can use them in other recipes, like Chipotle Cheeseburgers or Chipotle Chicken Enchiladas.
Extra chipotle peppers can also be frozen for up to 6 months.
Store leftover soup in an air tight container in the fridge for up to 4 days.
To freeze, cool completely. Portion the soup into freezer bags or freezer containers. Freeze for up to three months. When you want to use the soup, thaw overnight in the fridge and reheat in the microwave or in a covered sauce pan on low heat.