This chunky Chipotle Sweet Potato Soup is smoky, slightly spicy, and full of nourishing ingredients. Made in one pot with simple pantry ingredients, it is the perfect healthy lunch or weeknight dinner.
If you love smoky flavors and hearty vegetable soups, this chipotle sweet potato soup is for you!
The sweetness from the sweet potatoes works beautifully with the gentle heat of smoky chipotle and it's full of nourishing vegetables.
This is a healthy sweet potato soup that does not taste like diet food. It is filling and substantial, warming and nutritious. The spinach stirred in at the end adds color and a boost of nutrients. The lemon or lime juice sharpens the flavor so it does not feel flat.
I love this recipe for lunch or dinner during busy weeks. It serves six, which means leftovers for lunch. Plus, it freezes and reheats well.
If you prefer more heat, you can add extra chipotle paste. If you want it milder, simply reduce the amount.
This chipotle sweet potato soup draws inspiration from Mexican and Southwestern flavors, especially through the use of chipotle paste and smoked paprika.
Chipotle refers to smoked and dried jalapeño peppers, commonly used in Mexican cooking. While this is not a traditional Mexican soup, it borrows those smoky chili notes and combines them with a classic chunky vegetable soup. You can find chipotle paste at most major supermarkets.
Serve it on it's own or with some fresh bread. When time is short I always go for a 30 minute White Soda Bread, but if I have more time, my whole family loves the colour and mild flavour of this vibrant Turmeric Bread.
This soup is great as the star of lunch or dinner. We also love it as the perfect starter to a Mexican meal of Vegan Fajitas with Mushrooms, Mexican Chipotle Tortilla Bowl Salad or Mexican Quinoa Salad.
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Why You'll Love This Recipe
- This chipotle sweet potato soup is naturally vegan and gluten free, making it suitable for many dietary needs.
- It uses affordable pantry staples like canned tomatoes and vegetable stock.
- The recipe is made in one pot, which means easy cleanup.
- You can control the spice level to suit your family.
- It is perfect for meal prep and batch cooking.
- The combination of smoky chipotle and sweet vegetables creates a balanced, satisfying flavor.
- Leftovers taste even better the next day as the flavors develop.
Ingredients
- Sweet potatoes. These form the base of the soup and provide natural sweetness and creaminess. If you cannot find sweet potatoes, you can use butternut squash for a similar texture.
- Vegetable stock. This builds the savory backbone of the soup. Use a good quality stock for the best flavor, or homemade if you have it.
- Water. This stretches the stock and keeps the soup from becoming too salty. You can replace some of the water with more stock if you prefer a deeper flavor.
- Canned chopped or crushed tomatoes. These add acidity and depth. If you only have whole canned tomatoes, crush them with your hands before adding.
- Onion. A diced onion provides sweetness and aromatic flavor as the base. Yellow or white onions both work well.
- Carrots. Carrots enhance the sweetness and help thicken the soup as they soften. They also add color.
- Spinach. Fresh spinach is stirred in at the end for freshness and nutrition. Kale can be used instead, but it will need a few extra minutes to soften.
- Olive oil. Used to sauté the onion and carry the flavors of the spices. You can substitute with another neutral oil if needed.
- Garlic. Fresh garlic adds depth and aroma. Garlic powder is not recommended here because the fresh flavor is important.
- Chipotle paste. The key ingredient that provides smoky heat. Adjust to taste.
- Smoked paprika. Reinforces the smoky flavor and adds warmth.
- Lemon or lime juice. Added at the end to brighten and balance the soup.
See the recipe card for quantities.
Chipotle Paste
Chipotle paste is the defining ingredient in this soup. It is made from smoked and dried jalapeño peppers that are rehydrated and blended, often with vinegar and spices. The flavor is smoky, earthy, and moderately spicy.
A little goes a long way. In this recipe, one tablespoon is enough to give the soup depth without overpowering it. If you are sensitive to heat, start with half a tablespoon. If you enjoy bold spice, you can increase it slightly.
Because chipotle paste is concentrated, it is important to cook it briefly with the garlic and oil. This helps mellow the raw heat and distribute the flavor evenly through the soup.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare your carrots, sweet potatoes and onions.
Heat the oil in a large pan, then add the onion and fry for 7 minutes or until softened. Add the garlic, chipotle paste and paprika and cook for 1 minute.
Stir in the sweet potatoes, carrots, stock, water and canned tomatoes.
Bring to the boil, then reduce the heat and simmer, uncovered, for 25 minutes.
Stir in the spinach and lemon juice and cook for a further 2 minutes or until wilted.
Serve the sweet potato soup topped with a drizzle of yogurt, sprinkle of coriander and a wedge of lemon.
Variations
- Add red lentils for extra protein and thickness.
- Stir in coconut milk for a creamier, slightly sweeter version.
- Blend the soup completely smooth for a velvety texture.
- Leave it chunky for a more rustic feel.
- Add black beans for a heartier, Mexican inspired twist.
- Include corn kernels for sweetness and texture.
- Swap spinach for kale or Swiss chard.
- Add ground cumin and coriander for more spice depth.
- Top with crushed tortilla chips for crunch.
- Roast the sweet potatoes before adding them for deeper caramelized flavor.
Serving Suggestions
- With crusty bread for dipping.
- Alongside a grilled cheese sandwich.
- With a simple green salad for a light dinner.
- Topped with sliced avocado or an avocado rose.
- As a starter for a larger Mexican inspired meal.
- With warm tortillas on the side.
Storage
This soup stores very well.
- Store leftovers in an airtight container in the fridge for up to four days.
- Reheat gently on the stove or in the microwave until hot.
- If the soup thickens too much in the fridge, add a splash of water or stock when reheating.
- Freeze in portions for up to three months.
- Thaw overnight in the fridge before reheating for best texture.
If you are making it ahead for guests, prepare the soup fully but add the spinach and lemon just before serving for the freshest flavor.
Recipe Tips
- Cook the onion slowly for full sweetness. Do not rush this step.
- Bloom the chipotle paste and smoked paprika in oil for one minute to deepen their flavor.
- Dice the sweet potatoes evenly so they cook at the same rate.
- Taste before serving and adjust salt, pepper, and lemon. Small changes make a big difference.
- If you prefer a smoother soup, use an immersion blender directly in the pot.
FAQ
It has a gentle heat from the chipotle paste. You can reduce the amount for a milder soup or increase it for more spice. The recipe is medium heat.
You can use finely chopped chipotle peppers in adobo sauce or a pinch of chili powder plus extra smoked paprika. The flavor will be slightly different but still good.
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📖 Recipe
Chipotle Sweet Potato Soup
Equipment
- Soup pot
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 3 cloves garlic finely chopped
- 1 tablespoon chipotle paste more or less to taste
- ½ teaspoon smoked paprika
- 2 medium sweet potatoes peeled and diced
- 2 carrots peeled and chopped
- 2 cups vegetable stock 500ml
- 2 cups water 500ml
- 400 g can chopped tomatoes 15 ounces
- Salt and pepper
- 3 ½ cups spinach roughly chopped, 100g
- Juice of ½ a lemon or lime
Garnish:
- 1 handful coriander chopped
- Yogurt or dairy free yogurt
Instructions
- Heat the oil in a large pan, then add the onion and fry for 7 minutes or until softened. Add the garlic, chipotle paste and paprika and cook for 1 minute.
- Stir in the sweet potatoes, carrots, stock, water and canned tomatoes. Bring to the boil, then reduce the heat and simmer, uncovered, for 25 minutes.
- Stir in the spinach and lemon juice and cook for a further 2 minutes or until wilted.
- Serve the sweet potato soup topped with a drizzle of yogurt, sprinkle of coriander and a wedge of lemon.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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