Sweet Potato-Chipotle Soup

Most things I cook are inspired by things I've had before in restaurants and in other people's homes. However, sometimes I see a unique recipe that I just have to try, and that was the case when I came across Homesick Texan's blog post on sweet potato-chipotle soup. When I laid eyes on that recipe for this absolutely delicious Tex-Mex-style thick soup, I left for the market minutes later and prepared it for dinner that very night! This soup is sure to brighten up the coldest of winter days. Here is my version:

Ingredients:
2 pounds sweet potatoes (about 2-3 large ones or 4-5 smaller ones), peeled and cubed
1 pound onions (about 2 large ones or 3 smaller ones), diced
4 cups chicken stock
2 chipotle peppers
Olive oil
Juice of 1 lime
Salt, to taste
Pepper, to taste
Cumin, to taste
Nutmeg, to taste
Oregano, to taste
Greek yogurt
Pepitas (shelled pumpkin seeds) or sunflower seeds

Procedure:
(1) Put a splash of olive oil in a pan over medium heat.
(2) Add diced onions and sautee for about 10 minutes, stirring frequently.
(3) Add cubed, peeled sweet potato and mix well with browned onions.
(4) Season with salt, pepper, cumin, nutmeg, and oregano.
(5) Add chicken stock, reduce heat to low-medium, and allow to simmer for about 15-20 minutes.
(6) Before blending, add chiptoles.
(7) Blend with either a standing blender or immersion blender. Soup should be quite thick.
(8) Mix in lime juice before ladling soup into individual portions.
(9) Serve with greek yogurt, either swirled in or added as a dollup.
(10) Garnish with pepitas or sunflower seeds.