sweet potato and chipotle soup
Prep time
Cook time
Total time
Serves: serves 4
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, finely diced (about 1½ cups)
  • 2 garlic cloves, minced
  • 5-6 sprigs of cilantro, sprigs tied together with a piece of kitchen string
  • ¾ teaspoon ground cumin
  • ½ teaspoon coarse sea salt
  • 1½ teaspoons chipotle in adobo (or more/less if you like) - I actually used this easy and convenient chipotle adobo paste from The Art of Chipotle.
  • 2 large sweet potatoes (also called Garnet yams), peeled and diced into 1-inch cubes (about 6 cups) - To get 6 cups you want to get 2 really large sweet potatoes. I weighed mine and it was a bit over 2.5-pounds. You may want to get a small one as well to slice, pan fry and serve up on top of the soup.
  • 6 cups vegetable stock
  1. I used a chipotle paste instead of whole chipotles. To me, it's so much easier than opening up a can and dealing with the mess and hassle of mincing up tiny chiles. All you have to do is insert your measuring spoon and voila, you're done. I also love that I can store the leftovers in the fridge and re-use it again and again.
  2. Let's prep all of your ingredients! I swear that prepping ingredients always saves time when it comes to cooking, because I know I have everything I need for the recipe and it's all ready to go when I start cooking. Tie up the cilantro sprigs with some kitchen string. Measure out the cumin and salt and put them together in a small bowl. Dice up your red onion and mince your garlic cloves. I always throw the garlic on top of the onion since they will be going into the pot together. Dice up the 1½ teaspoons chipotles in adobo or just use the paste that I showed above. Peel and dice up your sweet potatoes into 1-inch cubes. If you're not sure how to peel and dice a sweet potato, click to the original post and I show you how.
  3. Heat the olive oil in a large soup pot or dutch oven over medium heat.
  4. Add in the onion, garlic, cilantro sprigs, cumin and salt. Cook, stirring occasionally until the onions are softened, but not browned, about 6-8 minutes.
  5. Add in the chipotle and the sweet potatoes, and give a quick stir to combine.
  6. Add in the vegetable stock and then turn up the heat to high and let the soup come to a boil, about 8-10 minutes.
  7. When the soup comes to a boil, lower the heat to simmer and let the soup simmer uncovered, until the sweet potatoes are very soft, (just pierce them with a fork) about 10-15 minutes. I made two batches of this soup and my potatoes were very soft at 12 minutes both times. The original recipe said 30 minutes, but I think they might have made the sweet potatoes chunks larger than I did. Timing will vary, so just test the potatoes at 10 minutes to see where they're at.
  8. Before you puree the soup you need to REMOVE AND DISCARD THE CILANTRO, and turn off the heat.
  9. Puree the soup using either a hand held immersion blender or a regular blender. If you’re using a blender, you will want to puree the soup in 2 batches, pouring the first pureed batch into a bowl while you puree the second batch. Return both pureed batches to the soup pot after. Tip: If you’re using a blender, wipe out the soup pot while you're pureeing the soup, so that you have a nice clean pot to pour the pureed soup back into.
  10. Keep the soup warm until ready to serve.
  11. If you have some leftover sweet potato, try pan frying a few pieces to jazz up the soup. Just peel and thinly slice the sweet potato. Slice up as many slices as you want for each bowl. I usually slice up 2 per bowl.
  12. Get out a skillet and add a bit of olive oil. Heat the olive oil over medium heat and then add the sliced squash.
  13. Fry the squash till browned on both sides.
  14. Top the pan fried squash on top of the soup for a beautiful presentation.
Recipe by Marin Mama Cooks at https://marinmamacooks.com/2013/05/sweet-potato-and-chipotle-soup/