Description
This Spicy Sweet Potato Soup is creamy, comforting, and full of bold flavor from chipotle, ginger, and coriander. Made with tender yams or sweet potatoes and pureed to velvety perfection, it’s a healthy and warming soup that’s both vegan and gluten-free.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, finely chopped or pressed
- 1 teaspoon freshly grated ginger
- 4½ cups diced yams or orange sweet potatoes (about 1½ lb)
- ¼ teaspoon chipotle powder
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups vegetable broth
- Optional toppings: red pepper flakes, chopped parsley or cilantro
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onions and cook until translucent, about 5 minutes.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Add sweet potatoes, chipotle powder, coriander, salt, and pepper. Stir to coat the sweet potatoes in spices.
- Pour in vegetable broth and stir, scraping the bottom of the pot to release browned bits.
- Bring soup to a boil, then reduce heat and simmer uncovered for 25 minutes, until potatoes are tender and broth is reduced slightly.
- Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, use a blender in batches, being cautious with hot liquids.
- Serve hot, garnished with red pepper flakes and fresh parsley or cilantro if desired.
Notes
- Use yams or orange-fleshed sweet potatoes for the best flavor and texture.
- Adjust the spice level by increasing or decreasing chipotle powder and red pepper flakes.
- Soup stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- Delicious served with crusty bread or a side salad for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 134
- Sugar: 2g
- Sodium: 771mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1.3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
