Chipotle and Sweet Potato Soup




2 cans (14 ounces each) - Beef broth
1 large - Sweet potato, peeled and shredded
1 - Carrot, shredded
1 medium - Onion, chopped
1 small - Chipotle pepper (Chipotles are smoked, dried jalapeno peppers), seeded and chopped
1/2 teaspoon - Cumin seed
1/4 teaspoon - Allspice
1/4 teaspoon - White pepper
1/2 cup - Monterey Jack cheese, shredded

Combine the beef broth, sweet potato, carrots, onions, chipotle pepper, cumin, allspice and white pepper in a 4-quart pot.
Cover the pot and bring the mixture to a boil.
Reduce the heat and simmer for 15 minutes.
Remove the pot from the heat.

Using a hand-held immersion blender, partially puree the mixture.
Stir in the cheese until it melts.

Makes 4 servings.

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