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Sweet Potato and Chipotle Soup


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

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, December 2009


  • 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)


  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. 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.

Cook's Notes

Find canned chipotle chiles in adobe in the international section of the market. For a spicier taste, stir a little adobo into the soup.

Reviews Add a comment

  • Marianna Taranenko
    9 NOV, 2014
    It is very nice dish. I added some red curry paste for additional spicy flavor and goat cheese to finish this off. Will definitely do again.
  • 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!