Heat oil in a large pot over medium heat. Add onion, garlic, cilantro, cumin, and a big pinch of salt and cook until softened but not browned, stirring occasionally. Add chipotle and sweet potatoes and stir to combine, then adding the chicken or veggie stock. Turn up the heat to high and once the soup comes to a boil, lower to a simmer and cook until sweet potatoes are soft, about 30 minutes. Remove the cilantro and puree the soup either in a powerful blender or with an immersion blender.
1 Butternut Squash, seeded, peeled, and cut into 1 inch chunks
Heat oil in a large pot over medium heat. Add onion and saute for about 5 minutes. Add ginger and garlic and cook for 1 minute. Stir in curry paste and cook another minute. Pour in coconut milk and vegetable broth. Stir well. Add squash, bring to a boil, and then lower to a simmer. Cover and cook for 15-20 minutes or until squash is tender and can be pierced with a fork. Puree soup with an immersion blender or in a normal blender until smooth. Pour into individual bowls and then add lime juice and sriracha if you like it extra spicy!