Creamy Sweet Potato and Chipotle Soup
It’s getting to be the time of year when I plan to make soup at least once a week. In addition to being a quick weeknight meal, soup is an easy go-to for weekday lunches – something I’m especially grateful for when I’m trying to avoid holiday related weight gain.
I stumbled on this recipe for sweet potato soup on the Food + Wine website one afternoon and made it for dinner that night. I love potato soup, but it had never occurred to me to use sweet potatoes before! I skipped the fried cinnamon-sugar tortillas in the original recipe and paired the soup with cheese quesadillas for a warmly satisfying meal.
Creamy Sweet Potato and Chipotle Soup
This creamy sweet potato soup, which gets sweetness from apples spice from chipotle peppers and fresh ginger, is a great source of Vitamins A and C. It’s also perfect for dunking - try it with cheese quesadillas for a warm winter meal. Adapted from Food + Wine Magazine .
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Servings: 4
Ingredients
- 1 Tablespoon Olive Oil
- ½ Onion chopped
- 2 cloves Garlic minced
- 1 teaspoon freshly grated Ginger
- 2 Gala Apples peeled and chopped
- 1 Celery Rib chopped
- 2 large Sweet Potatoes peeled and chopped
- 4 cups Chicken or Vegetable Stock
- 2 cups Water
- 1 Chipotle Pepper from a can of Chipotles in Adobo, chopped
- 1 Cinnamon Stick
Instructions
- Heat the oil in a 3 quart soup pot set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until softened. Add the apples, celery, and sweet potatoes and cook for 5 minutes.
- Add the stock, water and cinnamon stick and bring to a boil. Reduce heat and let simmer until vegetables are soft - about 30 minutes. Discard the cinnamon stick and stir in the chipotle pepper.
- Working in batches as needed, puree the soup in a blender until smooth. Return to pot to keep warm.
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So very good, we loved it. I upped the ginger and chipotle a bit and crumbled some cayenne bacon over the top!! This is a keeper…we’ll be enjoying it all winter. Thank you.
I halved this recipe because this soup is high in carbohydrates and the smaller volume fit our 48 oz blender pitcher. If making the whole recipe, chances are it will need to be blended in two batches. Since the ginger already has heat, I left out the chipolte, although chipolte sounds good. I cooked the sweet potato for 3-1/2 minutes per side in the microwave and pealed it and let it cool slightly and cubed it. One slice of large onion is plenty when you liquify it and I exchanged the cinnamon stick for a few sprinkles of cinnamon. I skipped the sauce pan and heated the ingredients with the olive oil by blending everything for 6 minutes in our Vitamix blender. Note: One sweet potato and one apple are fifty (50) carbs, which is one meal worth of carbs. This soup is vitamin rich and good for the pancreas, bones, vascular system and improved memory. Thanks for posting the recipe! We enjoyed it.
Is there anyway to not use apples. I cannot have pears either. Any suggestions?
they’re mainly there for sweetness to balance out the spicy chipotle. You could try adding maple syrup (the real stuff) to taste.
I made a big pot of this soup to take to work for lunch last week. I really enjoyed it, especially with tortilla chips for dipping. While I was warming it up in the microwave, all of my coworkers were wandering into the kitchen to see what smelled so good! Thanks for sharing the recipe.
I am obsessed with Chipotle anything but especially soups. There are just so many different soups, you cant get bored! Its impossible. This looks great. Looking forward to making it, will let you know how it turns out!
I would skip the cinnamon tortillas too and I would definitely make this.
Fell in love with this recipe and couldn’t wait to try it: the results did not disappoint! I featured it on my burgeoning blog, with credit given. Thanks for the great recipe, and great meal!
No that it has occdtued to me to use sweet potatoes in one of my favourite soups, I better get cracking!!
Soup is my favorite way to eat something healthy during the holiday season…it can be SO healthy and yet still taste so decadent! Love the sound of this…and that you paired with with such fabulous quesadillas!
I have had sweet potato soup before: I usually do a combination of roasted carrots and sweet potatoes and some ginger, garlic, etc.
I like the use of apples in yours!