Rich, spicy, and comforting sweet potato chipotle soup made with only 3 ingredients. If only all recipes this good were as easy! Plus the nutrition in sweet potatoes is sky high (they’re rich in vitamins A, C and B6, loaded with fiber….it’s all good). Make a large batch the day before a dinner party or brunch and save your time for main dish cooking and enjoying your guests.
It’s also easy with some pretty bowls and a garnish to make this an eye-popping appetizer that fills a room with a mouth-watering aroma as well.
Here’s another great recipe that uses sweet potatoes: Chili Roasted Sweet Potatoes
Looking for more great soup recipes? Try these:
Sweet Potato Chipotle Soup
Prep
Cook
Total
Yield 6 servings
Sweet potato chipotle soup is colorful and warming. Easy to make, too!
Ingredients
- 2 pounds sweet potatoes or yams
- 6 cups low sodium vegetable broth
- 1 tablespoon (or more to taste) sauce from chipotle peppers in adobo sauce
- optional for garnishing: smoked paprika and vegan unsweetened plain yogurt
Instructions
Cut the sweet potatoes in half lengthwise. Place them face down on a lightly oiled baking sheet, parchment paper, or a silpat). Roast at 375 degrees (F) for 40 minutes until the sweet potatoes are very soft when pierced with a knife. Remove from the oven and let them cool until they can be handled. Peel the skin off the sweet potatoes and add them to the bowl of a food processor. Add 1 cup of the vegetable broth and process until completely smooth.
Add the mixture to a large soup pot and add the rest of the broth and a tablespoon of the adobo sauce (reserve the peppers in the sauce for another use). Stir well and heat the soup, check the seasoning as adobo sauce is very spicy. Add as much as you like, erring on the side of less adobo sauce as it is easy to add more, but if you add too much, you can't make it less spicy.
Serve with a dollop of vegan yogurt and a sprinkling of smoked paprika.
Courses soup
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