In a large stock pot, sauté onions and carrots in oil over medium heat 2 to 3 min. Do not brown.
Add garlic, Fresno peppers, ground cumin, tomato paste, cumin powder and salt. Sauté 30 sec.
Add vegetable stock, water, sweet potatoes and chipotle peppers. Bring to a boil, reduce heat, cover and simmer 20 to 30 min, or until sweet potatoes are tender.
Puree soup with an immersion blender. Mix in sour cream and salsa. Enjoy!
Ladle into bowls. Garnish with heaping spoons of Khalsa Salsa Black Bean Salsa, avocado slices, chopped chili sand cilantro. Add another dollop of sour cream if desired, Serve immediately.
Find out more about Khalsa Salsa, here.