I love soup. All year, all weather. I don’t care. Soup makes me happy. With this in mind, this Chipotle Sweet Potato soup is the best. To be sure, it is warm and creamy and has a bit of heat to it. I love it. My favorite part is that it is just a big bowl of vegetables but it has the consistency of a cream based soup. Feels bad. Tastes good.
The one thing I caution you on with this Chipotle Sweet Potato Soup recipe is the addition of the adobo chilis. When I first started making this soup, I always added too many. I thought “Hey! I love spicy food, and I don’t want to make a wussy soup!” and would always add two peppers and at least a spoonful of sauce. Of course, each and every time I made it too hot. Without fail, I would only be able to eat a half a cup of soup before having to tap out.
I finally grew up, swallowed my pride, and only used one pepper at a time. This soup is much better when the heat is just enough to warm you up and maybe make you sweat a bit. Not when it’s hot enough that you have to stop eating and chug a few bottles of water. That is not a healthy diet plan. Food is fuel.
Chipotle Sweet Potato Soup
- 1 tbsp olive oil
- .5 onion rough chopped
- 2-3 cloves garlic minced
- 2 sweet potatoes (large) cubed
- 1 chipotle pepper in adobo sauce rough chopped
- 1 tsp adobo sauce less or more for preferred heat
- 32 oz chicken broth use vegetable broth for vegan/vegetarian
- 1/2 tsp black pepper less or more to taste
- 1/4 tsp nutmeg less or more to taste
- 1/4 tsp ground cloves less or more to taste
- First chop onion and potato, mince the garlic.
- In a medium size spot heat oil over medium heat and saute the onion and garlic until translucent.
- Add in the cubed sweet potato, chopped chipotle pepper, and a little bit of the adobo sauce (I add about 1 tsp).
- Next add the broth and turn the heat down to medium/low.
- Cook for 20 minutes before checking to see if sweet potatoes are soft. If they are not soft yet, continue to cook and re-check until they are soft.
- Pour everything into a blender (or a bowl if you are using an immersion blender).
- Add black pepper, nutmeg, and ground cloves.
- Finally, add water 1/4 cup at a time if needed to get to your preferred consistency.