Spicy Sweet Potato Soup

2 tsp cumin seeds
3 med. onions, diced
4 gloves garlic
1/2 bunch celery, diced
2 med. carrots, diced
1 1/2 tsp ancho chili powder
2 tsp grated fresh ginger
8 cups water or chix broth
3 lbs. sweet potatoes, cut into 1 to 2 inch cubes
1-2 small dried chipotle
1/8 to 1/4 cup fresh lemon juice
s/p
optional: top with toasted pumpkin seeds or fresh cilantro

Toast cumin seeds until they begin to brown. Ground them with a mortar. Raise the heat to med. and add onions, garlic, celery, and carrots. Cook, stirring often until vegetables are slightly soft. Add spices, cook until very soft. Add stock or water and the sweet potatoes. Cook until the sweet potatoes are very soft about 20-40 minutes. Add chipotle. puree soup. Add lemon juice. season with salt and pepper. ENJOY! If you want you can top with toasted pumpkin seeds or fresh cilantro leaves.