Sweet Potato Chipotle Soup

Sweet Potato Chipotle Soup

For years I made a soup for Thanksgiving that shouted, "I AM THANKSGIVING!" I love that soup, and will share that recipe as well, but sometimes you want to try something new. This Sweet Potato Chipotle has the warmth of Thanksgiving with a spicy south-western kick. If you have any spice lovers, this is for them.

Serves 6-8, easy to double (or easy to cut in half!)

Shopping List

  • 1 tbsp grapeseed oil or another mild oil like vegetable or canola

  • 1 onion, chopped

  • 3 cloves of garlic, minced

  • 2 heaping teaspoons of cumin

  • 1.5 teaspoons of kosher salt

  • 2 chipotle in adobo, deseeded and chopped

  • 2-4 tsp chipotle in adobo sauce (depending how spicy you like it)

  • 3 medium sweet potatoes, peeled and chopped

  • 6 cups low sodium chicken broth. You can also substitute vegetable broth or water if you'd like a vegetarian or less sodium option (if soup is too thick for you, feel free to add some more water or broth)

  • Sour cream, parsley, and/or cilantro for garnish


Heat the oil in a large dutch oven over medium low heat. Add the chopped onion, the minced garlic and let cook for about 5 minutes until slightly soft. Do not let them brown (aka, burn). Next, add the cumin, salt, chipotle pepper, sauce*, and a few grinds of black pepper. Give it a good stir and once fragrant (about 30 seconds), add the sweet potatoes. Finally, add the broth and bring to a boil. Once boiling, bring down to a simmer and keep it simmering for about 40 minutes, until the potatoes are soft.


Turn the stove off and with an immersion blender, blend the soup until creamy. If you do not have an immersion blender, you can transfer the soup (carefully!) by ladle into a large blender. If you go this route, you may need to do this in batches. Puree until creamy and smooth.

Garnish soup with a touch of sour cream, some parsley or some cilantro. 

*A note on adobo sauce. If you're not sure how much to add, add a little the first time and let the soup simmer. Remember, you can't take the spice away once it is in there! Taste for heat during the simmer...if you want to add more, you can always add a touch more then.