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.


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.


  • 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


  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.