Smoky Chipotle Sweet Potato Soup (Printable Version)

Warming velvety soup with roasted sweet potatoes and chipotle peppers for smoky comfort.

# What You'll Need:

→ Vegetables

01 - 2 large sweet potatoes (about 1.5 pounds), peeled and diced
02 - 1 large yellow onion, chopped
03 - 2 medium carrots, peeled and chopped
04 - 2 celery stalks, chopped
05 - 3 cloves garlic, minced

→ Spices & Flavorings

06 - 2 chipotle peppers in adobo sauce, finely chopped
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon dried oregano
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste

→ Liquids

12 - 4 cups vegetable broth
13 - 2 tablespoons olive oil
14 - 1 tablespoon lime juice

→ Garnish

15 - Fresh cilantro, chopped
16 - Sliced avocado
17 - Toasted pumpkin seeds
18 - Lime wedges

# How To Make:

01 - Preheat oven to 400°F. Toss sweet potato cubes in 1 tablespoon olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 20 minutes until golden and tender.
02 - While potatoes roast, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 to 7 minutes until softened.
03 - Stir in garlic, chipotle peppers, smoked paprika, cumin, oregano, and bay leaf. Cook for 1 to 2 minutes until fragrant.
04 - Add roasted sweet potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes until vegetables are very tender.
05 - Remove bay leaf. Use an immersion blender to puree soup until smooth, or carefully blend in batches in a countertop blender.
06 - Stir in lime juice, taste, and adjust seasoning as needed. Ladle into bowls and top with cilantro, avocado, pumpkin seeds, and lime wedges if desired.

# Expert Advice:

01 -
  • The roasted sweet potatoes bring natural sweetness that balances the heat perfectly
  • One pot wonder that tastes like it simmered all day but comes together in under an hour
  • The texture is incredibly silky without needing any dairy at all
02 -
  • Chipotle peppers vary wildly in heat, so always taste a tiny bit before adding both
  • The soup thickens as it sits, so have extra broth handy when reheating leftovers
  • Roasting the sweet potatoes first is the step that elevates this from good to unforgettable
03 -
  • A splash of coconut cream swirled in at the end adds incredible richness without dairy
  • If the soup is too spicy, a drizzle of maple syrup or honey helps balance the heat

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