Chipotle sweet potato soup

Total Time
45 min
15 min
30 min
The chipotle chiles and fresh ginger add bite and the sweet potatoes and brown sugar give it just the right amount of sweetness. This velvety soup gets its silky texture from pureeing the potato mixture in a blender or food processor. When pureeing hot liquids like in this recipe, process the hot mixture in small batches to prevent it from overflowing. Serve this comforting soup as an appetizer or side dish or turn into a meatless main dish and pair it with a kale or spinach salad. If you want to make this soup vegetarian, use vegetable broth instead of chicken broth.


Olive oil

1 Tbsp


1 medium, finely chopped

Packed brown sugar

2 Tbsp, light variety


4 clove(s), minced

Fresh ginger

2 tsp, fresh, peeled and minced

Canned chipotle peppers in adobo sauce

1 item(s), chopped

Uncooked sweet potato

3 medium, (about 1 1⁄2 pounds), peeled and cubed

Reduced sodium chicken broth

6 cup(s)

White wine

¾ cup(s)

Table salt

¼ tsp

Black pepper

¼ tsp, freshly ground

Fat free evaporated milk

8 fl oz

Lime zest

2 tsp, grated

Fresh lime juice

2 tsp

Lime zest

tsp, grated, (optional)


  1. Heat the oil in a large nonstick saucepan over medium-high heat. Add the onion and cook, stirring frequently, until tender, about 8 minutes. Add the sugar, garlic, ginger, and chipotle; cook, stirring constantly, until fragrant and blended, about 2 minutes.
  2. Stir in the sweet potatoes, broth, wine, salt, and pepper; bring to a boil. Reduce the heat and simmer, stirring occasionally, until fork-tender, about 25 minutes.
  3. Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the evaporated milk and return to a simmer. Remove from the heat and stir in the lime zest and juice. Serve each portion sprinkled with extra lime zest, if using. Yields 1 1/2 cups per serving.