Sweet Potato & Chipotle Soup

For tonight’s dinner, I made Sweet Potato & Chipotle Soup from the current issue of Everyday Food.
I am definitely adding this one to the Soup Rotation!
The recipe is labeled-“Smooth & Creamy with a Dash of Spice.”
They aren’t kidding! You would never guess that there isn’t cream in this soup. It’s velvety and thick! Definitely coats the back of a spoon.

It would be a perfect soup to veganize. All you need is veggie stock instead of chicken stock.
That means you can eat it, Woot! I know how you love sweet potatoes!

What I like best is that it required few ingredients and there’s soo few calories!
I guess I won’t feel so bad when I load it up with chips & serve it with a quesadilla tonight!
Look how easy it is!
First, chop some onions-

Peel some sweet potatoes (this is probably the hardest part!)

Chop up those sweet potatoes-

Saute some onion

…..with some cumin

Chop up a chipotle chili in adobo

Boil & simmer the sweet potatoes. Then puree the mixture!

In no time you are able to sit down and enjoy this:

Sweet Potato and Chipotle Soup
(Recipe Everyday Food Magazine)
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- coarse salt & ground pepper
- 2 teaspoons ground cumin
- 4 medium sweet potatoes (2lbs total) peeled and cut into 1 inch pieces
- 2 cloves garlic, minced
- 1/2 to 1 whole chipotle chili in adobo, chopped (i used a whole chili)
- 7 cups of low sodium chicken broth
- sour cream, for serving (i didn’t have any and it was just fine!)
1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium high heat. Add onion, season with salt and pepper, and cook until beginning to brown around the edges, about 7 mins. Add cumin & garlic and cook, stirring until fragrant, about 1 min. Stir in sweet potatoes, chile, and broth. Bring to a boil’ reduce to a rapid simmer, partially cover and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 mins.
2. Let soup cool slightly. Using an immersion blender, puree soup in the pot. You can use a blender if you work in batches. Season with salt & pepper and serve! Top with sour cream or serve with tortilla chips like I did!!
Posted on November 20th, 2009 in cooking, food, recipes, savory | 11 Comments »


November 20th, 2009 at 8:46 pm
this site is gorgeous. i want to make dis soup. thanks for the recipe girl.
November 22nd, 2009 at 2:10 pm
That looks so lovely. I need a soup rotation so I can add this to it!
November 23rd, 2009 at 7:03 pm
This is on my list to make this week before we leave for Thanksgiving – hope I have time!
November 24th, 2009 at 8:26 am
thanks crystal! your site is fricking hilarious!!! :)
btw- the soup is even better on the second day!
November 24th, 2009 at 5:16 pm
thank ewe prettie! i’ll make this!
November 24th, 2009 at 8:38 pm
your welcome prettie. little did you know that you inspired my sweet potato craving that day! xoxox
November 25th, 2009 at 12:41 pm
I made this soup from the mag and looked for a site to share it with my friends and happened upon your page. Thanks for sharing…..
where’s the garlic? And my sweet potatoes are a much different color.
I bought them here in so cal from a local Vons. They are much more yellow in color.
November 25th, 2009 at 2:05 pm
OMG i forgot to type garlic. Woops! Thanks for catching that Joy.
December 3rd, 2009 at 6:17 pm
OMG I am drooling! Tonight is the last of my yummy curry and tomorrow, hhmmm… Sweet Potato and Chipotle Soup ~ thanks for posting!
December 4th, 2009 at 11:22 am
enjoy it sharon! i hope it becomes part of your rotation!
January 5th, 2010 at 12:01 pm
I made this last weekend Tracy. Loved it! I added two chipotle peppers for extra heat and it was good.