Best 3 Chipotle Sweet Potato Soup Recipes

In the realm of culinary delights, there exists a dish that tantalizes taste buds with its smoky heat and sweet allure—chipotle sweet potato soup. This savory concoction, a harmonious blend of roasted sweet potatoes, rich broth, and the distinctive smokiness of chipotle peppers, has captivated hearts and appetites worldwide. Whether you seek a cozy meal on a chilly evening or a flavorful lunch to brighten up your day, this recipe promises an unforgettable culinary experience. Embark on a culinary journey as we delve into the art of crafting the perfect chipotle sweet potato soup, transforming humble ingredients into a symphony of flavors that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY CHIPOTLE SWEET POTATO SOUP

Spicy Chipotle Sweet Potato Soup image

Can be mildly spicy to REALLY spicy depending on your taste. The chipotle gives the soup a really nice smoky taste. Use two cans of chipotle peppers for extra spice.

Provided by Kent Jacobs

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 large yellow onion, chopped
3 ½ pounds sweet potatoes, peeled and cut into 2-inch chunks
4 ½ cups vegetable broth, or as needed
1 (7 ounce) can chipotle peppers in adobo sauce, drained
½ cup heavy cream
2 limes, juiced
salt to taste
1 cup sour cream
½ cup chopped fresh cilantro, or to taste

Steps:

Heat olive oil in a large saucepan or Dutch oven over medium heat; cook and stir onion in the hot oil until softened, 3 to 5 minutes. Add sweet potatoes and enough vegetable broth to cover sweet potatoes; bring to a boil. Reduce heat, partially cover saucepan, and simmer until sweet potatoes are tender enough to easily pierce with a fork, about 30 minutes.
Stir chipotle peppers into the sweet potato mixture.
Blend sweet potato mixture with an immersion blender until soup is smooth. Whisk heavy cream and lime juice into soup until smooth and heated through; season with salt.
Serve each portion of soup topped with 2 tablespoons sour cream and a sprinkle of cilantro.

Nutrition Facts : Calories 352.8 calories, Carbohydrate 48.7 g, Cholesterol 33 mg, Fat 15.7 g, Fiber 7.7 g, Protein 5.2 g, SaturatedFat 7.7 g, Sodium 501.9 mg, Sugar 11 g

INSTANT POT® SWEET POTATO CHIPOTLE SOUP

Instant Pot® Sweet Potato Chipotle Soup image

Smoky-sweet flavors are plentiful in this quick and easy soup that brings the heat! I like to double the chipotle for an extra kick. Drizzle with a little extra cream before serving and top with garlic croutons.

Provided by France C

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 ½ pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces
1 teaspoon smoked paprika
1 teaspoon ground chipotle pepper, or more to taste
salt to taste
3 teaspoons vegetable bouillon base (such as Better Than Bouillon®)
3 cups hot water
½ cup fresh orange juice
⅓ cup heavy cream

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; heat olive oil. Saute onion and garlic for 1 to 2 minutes. Add sweet potatoes, smoked paprika, chipotle pepper, and salt. Stir for 1 minute then turn cooker off.
Dissolve vegetable bouillon in hot water. Pour into the pot with orange juice and scrape up any browned bits from the bottom of the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Blend soup using an immersion blender until smooth. Stir in heavy cream. Taste and adjust salt if needed.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 40.5 g, Cholesterol 27.2 mg, Fat 14.3 g, Fiber 5.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 150.9 mg, Sugar 10.8 g

SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE

Squash and Sweet-Potato Soup with Chipotle Sauce image

Categories Soup/Stew Vegetable Sauté Squash Butternut Squash Sweet Potato/Yam Fall Gourmet

Yield Makes about 12 cups

Number Of Ingredients 11

Ingredients

3 lb butternut squash (1 large), halved lengthwise and seeds discarded
1 tablespoon olive oil
2 lb sweet potatoes (2 large)
1 large onion, chopped
White part of 1 leek, chopped
2 teaspoons chopped peeled fresh ginger
8 to 10 cups light vegetable stock or broth
White pepper to taste
2 to 3 tablespoons fresh lemon juice, or to taste
1 tablespoon honey (optional)
Chipotle sauce

Steps:

Preheat oven to 400°F.
Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.

Tips:

Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth, taut skin. Avoid any that are soft, bruised, or have sprouts.
Roast the sweet potatoes: Roasting intensifies the sweetness of the potatoes and gives them a slightly smoky flavor. You can roast them whole or cut into cubes. If you're roasting them whole, prick the skin with a fork to prevent them from bursting.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor. You can use chicken broth, vegetable broth, or a combination of both.
Don't overcrowd the pot: When you add the sweet potatoes to the pot, make sure they are in a single layer. If you overcrowd the pot, the potatoes will steam instead of roast and they won't develop as much flavor.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and the potatoes to become tender.
Use a blender or immersion blender to puree the soup: This will create a smooth, creamy texture. If you don't have a blender or immersion blender, you can mash the potatoes with a potato masher until they are smooth.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a dollop of sour cream or yogurt for a tangy flavor.

Conclusion:

This chipotle sweet potato soup is a delicious and easy-to-make soup that is perfect for a cold day. The roasted sweet potatoes give the soup a sweet and smoky flavor, while the chipotle peppers add a touch of heat. The soup is also very creamy and filling, thanks to the coconut milk. Whether you're looking for a quick and easy weeknight meal or a hearty soup to warm you up on a cold day, this chipotle sweet potato soup is sure to hit the spot.