Chipotle-Sweet Potato Soup

There are a few go-to soup recipes that I reach for throughout the year to save me from the dreaded dinner rut. There's something refreshing, different and not-too-heavy about sitting down to a delicious bowl of chili, tom kha gai, or chicken noodle soup. I ran across this recipe in Gwyneth Paltrow's cookbook It's All Good. The chipotle flavors elevate the humble sweet potato and cut through the sweetness in a satisfying way. If you've got little ones at home, you can always omit the chipotle in adobo and add a healthy dose of chipotle hot sauce to your own bowl once it's finished. You won't get the same depth of flavor, but your kids may eat dinner which is always a plus!

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Chipotle-Sweet Potato Soup

serves 4


  • 6 cups vegetable stock
  • 2 large sweet potatoes, peeled and diced (about 6 cups)
  • 3 tablespoons olive oil
  • 1 large red onion, finely diced (about 1 1/2 cups)
  • 2 garlic cloves, minced
  • 5 sprigs of cilantro, tied with butcher's twine, reserve some leaves for garnish
  • 3/4 teaspoon cumin
  • Coarse sea salt
  • 1 1/2 teaspoons chipotle in adobo

Pureeing the soup


Heat olive oil in a large, heavy pot over medium heat. Add the onion, garlic, cilantro sprigs, cumin, and a heavy pinch of salt and cook, stirring now and then, until softened but not browned, 10 minutes. Add the chipotle and the sweet potatoes and stir to combine. Add the vegetable stock to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until the sweet potatoes are fully cooked, about 30 minutes. Remove and discard the cilantro sprigs. 

Puree the soup in a blender or with an immersion blender. If you want a really refined, smooth texture, you can pass the pureed soup through a fine-mesh strainer. Check for seasoning at this point and adjust to your taste. Garnish each bowl with a few of the reserved cilantro leaves.

Serve with warm tortillas (or crunchy tortilla chips) and dollop of sour cream.