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Sweet Potato and Chipotle Soup

This soup is smooth and creamy with a dash of spice.

  • prep: 15 mins
    total time: 50 mins
  • servings: 8

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Ingredients

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • Coarse salt and ground pepper
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 4 medium sweet potatoes (2 pounds total), peeled and cut
  • 1/2 to 1 chipotle chile in adobo, chopped
  • 7 cups low-sodium chicken broth
  • Sour cream, for serving
  • Toasted flour tortilla wedges, for serving (optional)

Directions

  1. Step 1

    In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. 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 minutes.

  2. Step 2

    Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream and serve with tortilla wedges, if desired.

Source
Everyday Food, December 2009

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Reviews (9)

  • Victoria M 25 Oct, 2013

    So delicious! I didn't have any chipotle peppers at home so I used a mix of cayenne and Frank's Red Hot. It worked out really well - a yummy mix of sweet and spicy.

  • Seemama 20 Oct, 2013

    An absolutely fabulous and delicious soup. And so easy to put together. We like our food spicy in my house, so I added 2 peppers. I use an immersion blender to save on cleanup which makes this recipe even more appealing.

  • Alvydas 4 Oct, 2012

    Soooo easy, and sooooo good!
    I have a hard time finding chipotles in adobo. I ended up using a Red Pepper Hot sauce to give it that kick it needs and that worked perfectly. I read that Tabasco can be applied as a decent substitute as well. I held off on the sour cream and served it as- everyone loved it!

  • Gtherese 6 Apr, 2012

    This is easy and delicious. I have made it at least 3 times and people always love it! I prepare it exactly as written.

  • AshEklund 10 Nov, 2011

    A very simple, delicious recipe. I used a whole chipotle pepper and it was just the right amount of spiciness. I served it with a dollop of sour cream mixed with minced chipotle and chipotle cheddar biscuits. Divine!

  • Vera_Lynn 10 Oct, 2011

    This is one of my favorite soups! I make it extra-hot when it's cold outside. :-)

  • CarmelinaCAN 19 Jan, 2011

    I enjoyed this soup, althought I did find it a little on the runny side. I will remake it with only 6 cups of broth next time.

  • joshinchicago 23 Oct, 2010

    What a marriage of ingredients! My two favorite foods - sweet potato and chipotle - come together in divine matrimony and I can see how this recipe will be on my shortlist of foods to make to wow guests for years to come. The heat from the chipotle, combined with the sweetness of the sweet potato gives this soup a depth and texture that is simply fantastic. I served this with jalapeno cheddar corn bread, and it was a huge hit!

  • Lounerd 26 Sep, 2010

    This was so good and very easy!