Sweet Potato Soup with Chipotle Cream

Maple syrup adds a hint of sweetness to the rich broth in this low-calorie meatless soup. It's finished off with a dollop of spicy cream.

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Sweet Potato Soup with Chipotle Cream

Yield: 15 cups Prep 45 mins Start to Finish 1 hr 15 mins


  • 2 tablespoons  olive oil
  • 1 medium onion, chopped
  • 3 pounds  sweet potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 1 tablespoon  tomato paste
  • 4 14 ounce cans low-sodium chicken broth
  • 3 tablespoons  maple syrup
  • 1 tablespoon  fresh lime juice
  • 1 1/4 teaspoons  kosher salt
  • 1 teaspoon  cumin
  • 3/4 teaspoon  dried sage
  • 1/2 teaspoon  freshly ground pepper
  • 1/8 teaspoon  ground nutmeg
  • 1 bay leaf
  • 3/4 cup  heavy cream
  • 1 chipotle chile (from canned chipotle in adobo), seeds removed, finely chopped (1/2 teaspoon), or to taste
  • 2 teaspoons  adobo sacue (from canned chipotle in adobo), or to taste
  • 1/2 cup  unsalted pepitas (hulled pumpkin seeds), toasted


1. In a large pot, heat oil over low heat. Add onion and cook until softened, about 8 minutes. Increase heat to medium; stir in potato, carrot and tomato paste. Cook until vegetables begin to caramelize, about 4 minutes. Add broth, syrup, juice, salt, cumin, sage, pepper, nutmeg and bay leaf. Cover and cook until vegetables are fork-tender, about 30 minutes. Discard bay leaf. Puree using an immersion blender or in batches using a standing blender.

2. For Chipotle Cream, in a small mixer bowl, beat cream on medium speed to firm peaks. Fold in chile and adobo sauce.

3. Ladle soup into bowls, top each with a dollop of Chipotle Cream and sprinkle with pepitas. Makes 15 cups.

Nutrition Facts

  • cal.(kcal)180,
  • Fat, total(g)10,
  • chol.(mg)16,
  • sat. fat(g)4,
  • carb.(g)20,
  • fiber(g)3,
  • pro.(g)5,
  • sodium(mg)473,
  • Percent Daily Values are based on a 2,000 calorie diet
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