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
Prep time
Cook time
Total time
This creamy sweet potato soup, which gets sweetness from apples spice from chipotle peppers 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 .
Serves: 4
  • 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 pepper.
  3. Working in batches as needed, puree the soup in a blender until smooth. Return to pot to keep warm.