Creamy Sweet Potato and Chipotle Soup

It’s getting to be the time of year when I plan to make soup at least once a week. In addition to being a quick weeknight meal, soup is an easy go-to for weekday lunches – something I’m especially grateful for when I’m trying to avoid holiday related weight gain.

I stumbled on this recipe for sweet potato soup on the Food + Wine website one afternoon and made it for dinner that night. I love potato soup, but it had never occurred to me to use sweet potatoes before! I skipped the fried cinnamon-sugar tortillas in the original recipe and paired the soup with cheese quesadillas for a warmly satisfying meal.


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Creamy Sweet Potato and Chipotle Soup

Serves 4.
Prep Time: 10 minutes
Total Time: 1 Hour

This creamy sweet potato soup, which gets sweetness from apples spice from chipotles and fresh ginger, is a great source of Vitamins A and C. It’s also perfect for dunking – try it with cheese quesadillas for a warm winter meal. Adapted from Food + Wine Magazine.

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ Onion, chopped
  • 2 cloves Garlic, minced
  • 1 teaspoon freshly grated Ginger
  • 2 Gala Apples, peeled and chopped
  • 1 Celery rib, chopped
  • 2 large Sweet Potatoes, peeled and chopped
  • 4 cups Chicken or Vegetable Stock
  • 2 cups Water
  • 1 Chipotle Pepper (from a can of Chipotles in Adobo), chopped
  • 1 Cinnamon Stick

Preparation

  1. Heat the oil in a 3 quart soup pot set over medium heat. Add the onion, garlic, and ginger and cook, stirring occasionally, until softened. Add the apples, celery, and sweet potatoes and cook for 5 minutes.
  2. Add the stock, water and cinnamon stick and bring to a boil. Reduce heat and let simmer until vegetables are soft – about 30 minutes. Discard the cinnamon stick and stir in the chipotle.
  3. Working in batches as needed, puree the soup in a blender until smooth. Return to pot to keep warm.

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Comments

  1. I have had sweet potato soup before: I usually do a combination of roasted carrots and sweet potatoes and some ginger, garlic, etc.

    I like the use of apples in yours!

  2. Soup is my favorite way to eat something healthy during the holiday season…it can be SO healthy and yet still taste so decadent! Love the sound of this…and that you paired with with such fabulous quesadillas!

  3. No that it has occdtued to me to use sweet potatoes in one of my favourite soups, I better get cracking!!

  4. Fell in love with this recipe and couldn’t wait to try it: the results did not disappoint! I featured it on my burgeoning blog, with credit given. Thanks for the great recipe, and great meal!

  5. I would skip the cinnamon tortillas too and I would definitely make this.

  6. Tiffany O. says:

    I am obsessed with Chipotle anything but especially soups. There are just so many different soups, you cant get bored! Its impossible. This looks great. Looking forward to making it, will let you know how it turns out!

Trackbacks

  1. [...] hopes of beckoning a nice cool day, I’m making this gorgeous sweet potato and chipotle soup from the Healthy Delicious [...]

  2. [...] but wasn’t too exhausted to enjoy the food or my time off from work. Christmas Eve we had a creamy sweet potato and chipotle soup, the famous (c. 2006) No-Knead Bread, a maple-roasted butternut squash and apple salad with a maple [...]

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