This ground Creamy Chipotle Sweet Potato Soup, protein, and fiber. And it’s super easy to make, you’ll have healthy meal prep taken care of with minimal effort.
We fully understand that you can bury my poor little puppy under a mountain of snow in .02 seconds. And that you think its funny when I trip on a deceptively mushy pile of snow and butt dive on Michigan Ave (high point – old lady behind me thought it was hilarious). WE KNOW.
I think we should maybe treat the situation like dealing with a toddler….like maybe if we ignore him (and you groundhog!), this little snowstorm tantrum will just go away. And happy Grandma Weather God will go Cloudy and a Chance of Meatballs on us and rain margaritas and sunshine.
But until then I will continue to make soup – my serious savior in the crazy Chicago winter. Which I really can’t complain about because I LOVE soup. My freezer is jam packed with a zillion different soups, I can’t stop recipe testing new ones! My usual favorites are minestrones and other Italian herb soups – tuscan white bean, tomato basil… Mmmm. Same goes for main meals – lots of pasta with marinara sauce, bruschetta, etc, (can you tell where I come from?). So this Spicy Chipotle Sweet Potato Soup was such a delicious change to the usual routine.
This soup is so creamy – with zero cream! Zero dairy. Totally vegan. It’s a beautiful thing. With just the right savory spice from the chipotle (I’m a huge huge fan of chipotle). Top this with a little sour cream, fresh cilantro, or sauteed black beans and its a perfect main dish. Super comforting in this relentless winter.
This is also an extremely simple and quick recipe – throw all of the ingredients in a pot, boil, and then puree in a food processor, blender, or with an immersion blender. Dinner for the week and extras go to the freezer.
How to Make Creamy Chipotle Sweet Potato Soup ??
Step 1
Heat the olive oil in a large pot over medium heat. Add onion, garlic, cumin, salt, and pepper. Cook, stirring occasionally for about 10 minutes, or until the onion is very soft.
Add the chipotle and sweet potato and stir to combine
Step 2
Add vegetable stock and water to the pot, turn up the heat to medium-high and bring to a boil. Lower heat and simmer until the sweet potatoes are very soft, about 30 minutes.
Step 3
Carefully puree soup with a food processor, blender, or immersion blender. Do not overfill the food processor or blender, work in batches if you have to – if you add too much hot liquid it will explode out the top (not very fun to clean!), so just go slow.
Garnish with yogurt or sour cream and cilantro leaves.
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Creamy Chipotle Sweet Potato Soup
Course: Soup, Soups, Main CourseCuisine: American, SouthwesternDifficulty: Easy4
servings10
minutes35
minutes250
kcalA cozy and flavorful soup made with roasted sweet potatoes, smoky chipotle peppers, and creamy coconut milk. This comforting bowl packs a perfect balance of sweet heat and velvety texture—ideal for chilly evenings or a simple, nourishing lunch.
Ingredients
1 tablespoon olive oil
1 large red onion, finely diced
2 garlic cloves, minced
3/4 teaspoon cumin
1 1/2 teaspoons chipotle in adobo
2 large sweet potatoes, peeled and diced
4 cups low sodium vegetable stock (or low sodium chicken stock)
2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper
Cilantro for garnish
Directions
- Heat the olive oil in a large pot over medium heat. Add onion, garlic, cumin, salt, and pepper. Cook, stirring occasionally for about 10 minutes, or until the onion is very soft.
- Add the chipotle and sweet potato and stir to combine
- Add vegetable stock and water to the pot, turn up the heat to medium-high and bring to a boil. Lower heat and simmer until the sweet potatoes are very soft, about 30 minutes.
- Carefully puree soup with a food processor, blender, or immersion blender. Do not overfill the food processor or blender, work in batches if you have to – if you add too much hot liquid it will explode out the top (not very fun to clean!), so just go slow.
- Garnish with yogurt or sour cream and cilantro leaves.
Notes
- Chipotle Heat Level: Start with one chipotle pepper in adobo sauce and taste before adding more. They pack a smoky punch, and it’s easy to overdo it.
- Creaminess Options: Full-fat coconut milk gives the richest texture, but light coconut milk or even heavy cream can be used depending on your preference.
- Make It Vegan: This soup is naturally vegan if you use vegetable broth and coconut milk.
- Garnish Ideas: Try topping with a swirl of yogurt or sour cream, fresh cilantro, pumpkin seeds, or a drizzle of chili oil for extra flair.
