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If you love quick and easy effortless soups, you’ll be head over heels for this classic Chipotle Sweet Potato Soup!

Chipotle Sweet Potato Soup [Vegan, Gluten-Free]

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Serves

1

Cooking Time

35

Ingredients You Need for Chipotle Sweet Potato Soup [Vegan, Gluten-Free]

  • 1 medium white or yellow onion, chopped
  • Coarse salt and ground pepper
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 2 large potatoes, peeled and cut
  • 1 chipotle chile in adobo, chopped
  • 4 cups vegetable broth
  • Garnish: cilantro, toasted pine nuts, a pinch of cumin/dili powder

How to Prepare Chipotle Sweet Potato Soup [Vegan, Gluten-Free]

  1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes.
  2. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chopped chili, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.
  3. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with a pinch of chili powder/cumin and garnish with cilantro and toasted pine nuts,
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Total Calories: 431 | Total Carbs: 107 g | Total Fat: 0 g | Total Protein: 14 g | Total Sodium: 715 g | Total Sugar: 19 g Garnish not included in nutrition information.

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Gabrielle St. Claire

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Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes, product reviews, current nutrition information, and wellness. She is a Clinical Nutritionist in New York City and has completed countless culinary courses and workshops, and has a 200-hour yoga certification from YogaWorks.

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