Sweet Potato Chipotle Soup


Sweet potatoes are very rich in vitamins and antioxidants and they can served in many different ways.  I decided to make a soup out of them; but I thought it would be boring with just sweet potatoes so I decided to spice it up by adding chipotle peppers to the soup to give it a Southwestern/Mexican taste.  This would be a great soup to make if you have left-over sweet potatoes from a holiday gathering. The chipotle transforms your palate into something far from the typical holiday meal.  Be careful though with the chipotle chilis;  I had to make this soup twice because I added too much chilis to the soup and it was way too spicy to eat.  I tried to save it; I added some water and even a little bit of agave nectar but I ended up throwing it out and starting over.


  • 2 lbs sweet potatoes (about 2-3 large potatoes)
  • 2-3 cups carrots, chopped
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 qt chicken stock (use vegetable stock to make this vegetarian)
  • 2 chipotles in adobo
  • 1 tsp ginger (fresh or powder)
  • 1 tsp mustard powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 2 tbs olive oil
  • salt and pepper to taste

    In stock pot, heat olive oil on medium heat. Add onions, garlic, and carrots and cook for about 10 minutes.

    Add the chipotles and spices and continue to cook until the peppers start to fall apart.

    Once peppers break apart, add all the spices.

    Add chicken stock and sweet potatoes. Bring to a boil and turn heat down to low and let simmer until sweet potatoes are soft; about 30-40 minutes.

    With an emulsion blender (hand blender) blend the soup until all the ingredients are well blended and smooth. Serve immediately.


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