Chipotle Sweet Potato Soup
(56)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 10
Ingredients
1 tablespoon olive oil1 white onion, chopped2 tablespoons packed brown sugar4-5 garlic cloves, minced2-3 teaspoons minced and peeled fresh ginger1 chipotle en adobo, chopped3 sweet potatoes (about 2 pounds), chopped6 cups chicken broth (or veg. broth)3/4 cup dry white winepinch of salt1/4 tsp black pepper1- 8 oz can evaporated milk (non or lowfat)2 teaspoons grated lime zest2 teaspoons fresh lime juice
Directions
Heat the oil in a large stock pot over medium high heat. Add the onion and cook, stirring frequently, until tender. Add the sugar, garlic, ginger, and chipotle pepper; cook for about 2 minutes

Stir in the Sweet potatoes, broth, wine, salt, and pepper. Bring to a boil. Reduce heat and simmer, stirring occasionally , until fork-tender, about 25 minutes.

Remove the pan from the heat; let the mixture cool for a few minutes. Transfer the mixture to a food processor or blender and puree (I use one of those handheld Braun mixers right in the pot). Return soup to pot. Stir in evaporated milk and return to a simmer. Remove from heat and stir in the lime zest and juice. Enjoy! Easy to freeze in 1 serving containers...makes a great lunch to go if you have access to a microwave.

Number of Servings: 10

Recipe submitted by SparkPeople user DANYA007.
Servings Per Recipe: 10
Nutritional Info Amount Per Serving
  • Calories: 186.1
  • Total Fat: 3.2 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,053.8 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 10.2 g

Member Reviews
  • ALOHAEV1
     YOGATICHA, I just put them in a baggie laid out flat juice and all and freeze. Break off what I need next time. And the next time will be to make this today! - 5/11/09
  • CANADIANBUG
     Yummy with a bit of a kick. Substituted apple juice for the wine (allergy) and it was great!!! Leftovers will be great for tomorrows lunch! - 2/2/08
  • CD441578
     Wow - this IS good! Fun combination of flavors, but somehow the sweet potatoes, spicy chipotle peppers and zesty lime works together beautifully. I used a potato masher in the pot & had a not-quite-smooth texture which I really liked. Will definitely make again! - 5/3/07
  • LYNDAHESED
     I really loved this recipe. As I am diabetic, I decided to leave out the sugar, and I'm sure it didn't need any as the sweet potato was sweet enough. I used ordinary skimmed milk as well, since I have never seen low or fat free evaporated. - 9/17/12
  • CHIGIRL10
     I'm in college and I looked up this recipe after having a soup by the same name at a restaurant. This one is even better, and easy to make! My roommates love it too, and there is plenty to go around. - 10/22/09
  • JOJOPI
     Incredible!!! It was really tasty exactly as written. My husband likes to add a little dollop of fat free sour cream. I prefer it just as it is. - 8/22/09
  • WAAMEKO
     This could become a staple for me as well. Used one and a half peppers instead of one, and it had almost too much kick. Great way to get more veggies! - 8/1/07
  • MICHELLE_391
     This is unspeakably awesome! Next time, however, I'm going to follow the directions and add only ONE pepper instead of the whole can. Lucky for me, I like spicy food. Also, I noticed the peppers aren't listed in the nutrition info. It only adds 15 calories per pepper though. - 11/11/12
  • BLURIBBONZ
     OMG!! THE BEST EVER!!! However I did add chunks of chicken to it. AND i did not have wine on hand but for some reason had some sort of pink champagne and used that. SO DELICIOUS!!! - 2/9/12
  • SYRI050602
     This soup needed more flavor for me. It has plenty of spice, but needed flavor. Tried the suggestion of using it as sauce for a curry dish - bland. Ended up mixing it with a tomato based soup and that saved it from the trash. If I make it again, it will need to be overhauled first. - 2/7/12
  • SMILESLKM
     Really spicy!I had red potatoes and used those. I would use 1/4-1/2 chipotle next time. I did add corn to ours. Yummy! - 2/3/12
  • CHICAGOCUPCAKE
     I only had jalepeno pepper on hand so I used that. Interesting flavor, I will try it again with the chipotle - 1/5/08
  • SHEILAKTHEIS
     This was like having a gourmet soup in a fancy restaurant! I served this to my friends with light sandwiches. This soup gets better as the days go on. I will make this again and again - 11/14/07
  • KODAK853
     This soup had many interesting flavors to it. Highly recommend it. - 10/27/07
  • 4NATALIE
     Can't wait to try this...I love all of the ingredients but have never tried together, sounds wonderful. - 7/17/07
  • FERJENNI
     Excellent flavor, sweet and spicy. Easy to make, great leftover. - 5/3/07
  • JODILYN78
     This was very good, it has a little kick to it. - 4/26/07
  • KAEDE...
     Very nice. I only pureed half of the sweet potato to make a chunkier soup, but a good combination of flavours. - 4/16/07
  • BILLTHOMSON
     Very delicious, but a little too sweet for me (diabetic). - 6/29/21
  • MNABOY
     sodium too high for me - 6/21/21
  • ETHELMERZ
     Ok, more work than it is worth. Sweet potatoes d not taste very good. Butternut squash is better. Not so slimy. Old recipe. - 5/31/21
  • BLOND1E
     Not sure about this one. - 4/23/21
  • GOFORGIN
     Ok - 3/28/21
  • ALEPEQUIJADA
     Great! - 3/19/21
  • CORVETTECOWBOY
     Wow, thanks for sharing - 3/11/21



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