spicy sweet potato soup.

I think one of the most amazing things I’ve learned from cooking  is how amazingly delicious healthy food can be. I’ve also learned how horribly unhealthy some of the most unsuspecting foods are. When you cook at home, you can make the choices that are made for you in restaurants, including the amount of sodium and fats. You can also avoid the preservatives and processed foods that have been shown to be bad for our bodies.

Another thing you can control is the seasonality and locality of your ingredients. Knowing that your food was sustainably grown by a farmer close to your home… Wow. That’s a great feeling. It’s something I’m trying to come closer to with  every meal.

This soup is spicy, creamy and comforting while also being vegetarian and absolutely healthy. Also, sweet potatoes are totally in season, so you can get them from your local farmers markets and CSAs. I served the soup with croutons made from whole-grain bread. I just cut the bread into cubes, drizzled with olive oil, then broiled on low for about 10 minutes, tossing halfway through.

This recipe is adapted from A Beautiful Mess.

Spicy Sweet Potato Soup


  • 2 tablespoons olive oil
  • 1 medium white onion
  • 2 cloves garlic
  • 2 chipotle chiles in adobo sauce
  • 2 large sweet potatoes
  • 1 teaspoon cumin
  • 32 oz vegetable or chicken broth (4 cups)


Heat olive oil in a large pot over medium heat. While heating, dice the onion and garlic, adding to pot as you go. Next, add both of your chiles along with some of the adobo sauce. This stuff is SPICY, so be careful! Tip: place the leftover chiles one by one in a mini muffin tin, adding a little sauce to each. Freeze overnight, then pop out and put in a Ziploc bag. They’ll keep a long time frozen and can be used as you need them!

While the onion, garlic and chiles soften (and fill your kitchen with the most amazing smell), peel and cut your sweet potatoes into 1-inch cubes. Add the sweet potatoes and the cumin to the pot, stir to coat. Then add the broth, cover, and simmer for about 30 minutes.

Once the potatoes are tender (use a fork to test!), puree the soup to a smooth, creamy consistency. This can be done with an immersion blender – which is SO worth having – or can be done in batches in a blender or food processor. Be careful!

If needed, add an additional cup of broth to bring to desired consistency. Serve in bowls hot with toasted bread, a sprinkling of fresh cilantro or even a dollop of sour cream.

There’s nothing like a fall soup, and I love using sweet potatoes in unexpected ways. This is far from the sweet, marshmallow-y casserole served around Thanksgiving. I’d love to know if you try this recipe and also what other soups you are making this season!