Spicy Sweet Potato Soup

Ingredients

• 15 mlolive oil
• 2 mediumsweet potatoes, peeled and cut into 1.3 cm pieces
• ½ mediumonion, chopped
• 2 clovesgarlic, minced
• 950 mlvegetable broth
• 475 mlwater
• 1chipotle chilli pepper, plus 15 ml adobo sauce
• 1 heaped tablespoontomato paste
• to tastesalt and pepper

Instructions

1. 1

   Prepare vegetables

   Peel and cut the sweet potatoes into 1.3 cm pieces, then chop the onion.

2. 2

   Soften onion

   Warm the olive oil in a pot over medium-high heat. Add the onion and cook for 5–7 minutes, until lightly browned.

3. 3

   Cook the garlic

   Stir in the garlic and cook for about 30 seconds, until fragrant.

4. 4

   Simmer soup

   Add the vegetable broth, water, chipotle pepper and adobo sauce, tomato paste and sweet potatoes. Turn the heat to high and bring to the boil, then reduce it to medium. Cover with the lid slightly ajar and simmer for 15 minutes, or until the sweet potatoes are very tender.

5. 5

   Blend and season

   Blend the soup in batches until smooth; for safer handling, let it cool for 10–15 minutes first. Season with salt and pepper, then serve straight away.

What is spicy sweet potato soup?

This is a smooth, savoury soup built around sweet potato, a root vegetable widely used in American home cooking. Chipotle chilli and adobo bring a smoky heat that balances the potatoes’ natural sweetness.

Here, vegetable broth and water let the vegetables take centre stage, while tomato paste adds depth. Blending everything gives the soup its silky texture without adding cream.

Nutrition and macros by portion

The nutrition label shows one serving as written: 215 calories, 4g protein, 43g carbs, 4g fat.

Sweet potatoes provide most of the carbohydrates, while olive oil supplies most of the fat; the broth and vegetables contribute only modest protein. Serve a bowl with beans or a protein-rich sandwich, and add a side salad if you want a more balanced plate.

Build the flavour gently

Onion: Give it the full 5–7 minutes in the oil so it softens and colours lightly before the liquid goes in.

Garlic: Add it after the onion and cook only until fragrant; a short cooking time helps prevent it from burning.

Chipotle: The chilli and its adobo sauce provide both heat and smokiness. The recipe uses both, so add them together for the intended flavour.

Get the sweet potatoes tender

Even pieces: Cut the potatoes into roughly 1.3 cm cubes so they cook at a similar pace.

Doneness: After 15 minutes of simmering, check a piece with a fork. It should be very tender, with no firm centre, before you blend.

Blend for a silky finish

Cool first: Letting the soup stand for 10–15 minutes before blending reduces the risk of handling very hot liquid.

Work in batches: Do not fill a blender jug to the top with hot soup. Blend smaller amounts until smooth, then combine them again in the pot if needed.

Adjust the seasoning

Salt and pepper: Season after blending, when the flavours and texture are combined. Taste as you go, especially if your vegetable broth is already salty.

Heat: The chipotle brings a noticeable kick. If you prefer milder soup, use less of the chilli and adobo when serving a variation.

Serve it as a meal

The soup is filling on its own as a light meal, or you can serve it with crusty bread or toast for dipping. A crisp green salad alongside adds freshness and contrast.

For a more substantial bowl, pair it with a sandwich or add a spoonful of cooked beans as a topping.

Recipe notes & tips

• Keep the sweet potato pieces similar in size so they become tender together.
• Let the onion brown lightly before adding the garlic and liquid.
• Keep the lid slightly ajar while the soup simmers.
• Check that the potatoes are very tender before blending.
• Cool the soup for 10–15 minutes before blending, and process it in batches.
• Taste before adding salt, as the broth may already be seasoned.

Variations

• Milder chilli: Use less chipotle and adobo for a softer heat.
• Extra smoky: Stir in a little more adobo sauce to taste.
• Add beans: Top each bowl with cooked black beans for a heartier serving.
• Fresh finish: Add chopped coriander and a squeeze of lime just before serving.
• Crunchy topping: Scatter toasted pumpkin seeds over the soup at the table.

Common mistakes to avoid

• Undercooked potatoes: They will leave the soup lumpy; simmer until a fork passes through easily.
• Burnt garlic: It can turn bitter; cook it for about 30 seconds, just until fragrant.
• Sealed lid: Leaving it slightly ajar helps prevent the pot from boiling over.
• Overfilled blender: Hot soup can splash; blend in batches and avoid filling the jug to the top.
• Over-seasoning early: Broth salt levels vary; taste and adjust after blending.

How to store

Cool the soup and refrigerate it in an airtight container for up to 3 days. Reheat gently in a saucepan, stirring occasionally, or freeze it for up to 3 months; thaw in the refrigerator before reheating.

Frequently asked questions