Sweet Potato and Chipotle Soup

173 Ratings
  • 5 43
  • 4 55
  • 3 54
  • 2 16
  • 1 5

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

Everyday Food, December 2009

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Recipe Summary

prep:
15 mins
total:
50 mins
Servings:
8
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Ingredients

Directions

  • In a large Dutch oven or heavy pot,heat 1 tablespoon oil over medium-high.Add onion, season with salt andpepper, and cook until beginning tobrown around edges, about 7 minutes.Add cumin and garlic and cook, stirring,until fragrant, about 1 minute. Stirin sweet potatoes, chile, and broth.Bring to a boil; reduce to a rapid simmer,partially cover, and cook until sweetpotatoes can be mashed easily with aspoon, 20 to 25 minutes.

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  • Let soup cool slightly. Working inbatches, transfer soup to a blenderand puree until smooth (use cautionwhen blending hot liquids). Returnpureed soup to pot over low heat andseason with salt and pepper. Topsoup with sour cream and serve withtortilla 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.

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Reviews (10)

173 Ratings
  • 5 43
  • 4 55
  • 3 54
  • 2 16
  • 1 5
Martha Stewart Member
11/09/2014
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.
Martha Stewart Member
10/25/2013
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.
Martha Stewart Member
10/20/2013
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.
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Martha Stewart Member
10/04/2012
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!
Martha Stewart Member
04/06/2012
This is easy and delicious. I have made it at least 3 times and people always love it! I prepare it exactly as written.
Martha Stewart Member
11/10/2011
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!
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Martha Stewart Member
10/10/2011
This is one of my favorite soups! I make it extra-hot when it's cold outside. :-)
Martha Stewart Member
01/19/2011
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.
Martha Stewart Member
10/23/2010
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!
Martha Stewart Member
09/26/2010
This was so good and very easy!
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