Chipotle Sweet Potato Soup is for those days when you want a creamy, silky soup. One that you dip a piece of crusty bread or a grilled cheese sandwich into. This soup is a little sweet with the perfect amount of spicy flavor!
You’ll find that many of my creamy soups get that creaminess at least in part from plain Greek yogurt. I always opt to use Greek yogurt instead of sour cream because it’s always in my fridge and because of its health benefits. Six ounces of Greek yogurt typically contains 14–17 grams of protein.
I highly recommend making the chili spiced pepitas for this soup. They’re nice and crunchy and go really well with the creamy soup. Making them is very easy too. Just toss the pepitas, chili powder, cumin, salt and olive oil together in a small bowl, then throw them into a skillet and toast then until they’re lightly browned and puffed up a little. It’s basically the same method as toasting nuts.
I highly recommend topping with a dollop of Greek yogurt, too!
Be sure to try out my other healthy soup recipes, too, like Creamy Red Lentil Butternut Squash Soup and Slow Cooker Creamy Green Chile Chicken Enchilada Soup.
Chipotle Sweet Potato Soup
- 20 minutes
- 25 minutes
- 45 minutes
- 6 servings
1 tablespoon olive oil
1 cup diced onion
2 stalks celery, diced
2 cloves garlic, grated or minced
2 pounds sweet potatoes, peeled and diced
1 1/2 teaspoons ground cumin
Kosher salt and fresh ground black pepper to taste
1 chopped chipotle chile, plus 1 tablespoon of the adobo sauce
4 cups low sodium vegetable broth
1 cup water
1/2 cup half and half
1/2 cup plain Greek yogurt
- Add the olive oil to a large pot and heat over medium-high heat. When the oil is hot, add in the onion, celery, sweet potatoes and garlic. Season with cumin, salt and pepper. Sauté the vegetables for about 4-5 minutes then add in the chopped chipotle chile and adobo sauce, vegetable broth and water. Stir everything together then reduce the heat to low, cover with a lid and simmer for 20 minutes, or until the sweet potatoes are very soft (fork tender).
- While the soup is cooking, make the spiced pepitas. Toss all of the ingredients together in a small bowl. Heat a skillet over medium heat and add in the pepitas. Stir the pepitas occasionally and toast them until they're lightly browned, puffed and fragrant.
- Use an immersion stick or blender to purée the soup until it's completely smooth. Pour in the half and half and Greek yogurt and immediately stir the soup until they're incorporated.
- Serve the soup topped with the spiced pepitas, chopped cilantro and an extra drizzle of Greek yogurt and/or adobo sauce.