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–+ servings
Amanda Patel

Chipotle Sweet Potato Soup

This cozy, smoky-sweet Chipotle Sweet Potato Soup is weeknight-friendly, vegan, and ultra-satisfying. Made in one pot with creamy sweet potatoes, chipotle in adobo, and finished with fresh lime, it’s a comforting blend of warmth and brightness — perfect for chilly evenings or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mexican-Inspired, Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 1 celery stalk, diced (optional)
  • 3 cloves garlic, minced
  • 1 ¾ lbs sweet potatoes, peeled and cubed
  • 1 ¼ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 chipotle chile in adobo, minced
  • 1–2 tsp adobo sauce (optional, to taste)
  • 4 cups low-sodium vegetable broth
  • ¼–½ cup coconut milk or unsweetened oat milk (optional)
  • 1 tbsp fresh lime juice
  • Salt and pepper to taste
  • Toasted pepitas, for topping
  • Chopped cilantro, for topping
  • Extra lime wedges, for serving

Equipment

  • 4–5 qt soup pot
  • immersion blender
  • cutting board and knife
  • measuring cups and spoons
  • ladle
  • small skillet (for toasting pepitas)

Method
 

  1. Warm olive oil in a large pot over medium heat. Add diced onion and optional celery with a pinch of salt. Sauté until translucent, about 5–6 minutes. Add garlic and cook for 30 seconds more.
  2. Stir in cumin, smoked paprika, and minced chipotle. Cook 30–45 seconds until fragrant.
  3. Add cubed sweet potatoes, broth, ½ tsp salt, and pepper. Bring to a boil, then reduce to a steady simmer. Cook 12–15 minutes until potatoes are fork-tender.
  4. Remove from heat. Use an immersion blender to blend until smooth. For texture, pulse and leave small bits.
  5. Stir in coconut/oat milk if using, and lime juice. Taste and adjust with salt, more adobo for heat, or lime for brightness.
  6. Ladle into bowls and top with pepitas, cilantro, and extra lime if desired.

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 510mgPotassium: 630mgFiber: 5gSugar: 8gVitamin A: 16200IUVitamin C: 21mgCalcium: 60mgIron: 1.6mg

Notes

Top with toasted pepitas and chopped cilantro for crunch and freshness. Adjust spice by adding more adobo sauce at the end. For extra creaminess, blend in a spoonful of coconut milk or oat milk. This soup freezes well — skip garnishes before freezing. Reheat with a splash of broth and finish with lime for freshness.

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