Chipotle Sweet Potato & Russet Soup
Smoky chipotle and naturally sweet potatoes come together in this bold, warming blend. It’s the perfect cold weather food, spiced just enough to warm you from the inside out. This easy soup recipe also freezes beautifully, making it ideal for meal prep. Great for anyone who wants something cozy with a little kick.
Chipotle Sweet Potato & Russet Soup
4
servingsKeep the screen of your device on
Ingredients
1 tablespoon olive oil or butter
1 small yellow onion, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 to 2 chipotle peppers in adobo sauce, finely chopped (adjust to taste)
1 medium sweet potato, peeled and diced (about ¾ lb)
1 medium russet potato, peeled and diced (about ¾ lb)
4 cups vegetable broth (or chicken broth)
¾ teaspoon salt, plus more to taste
½ teaspoon ground cumin
½ teaspoon smoked paprika
Juice of ½ lime (plus wedges for serving)
Optional garnish: Greek yogurt or sour cream, chopped cilantro, toasted pepitas, or crumbled tortilla chips
Directions
- In a large soup pot, heat olive oil over medium heat. Sauté onion for 5 minutes until translucent. Add garlic and cook for 1 minute more.
- Stir in tomato paste and chopped chipotle. Cook for 1 to 2 minutes until caramelized and fragrant.
- Add sweet potato, russet potato, broth, salt, cumin, and smoked paprika. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, until potatoes are very tender.
- Blend the soup with an immersion blender until smooth.
- Stir in lime juice, taste, and adjust seasoning. Ladle into bowls and garnish as desired.
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