Description
Silky, smoky sweet potato soup that tastes like fall—creamy without dairy, bright with lime, and finished with crunchy pepitas. One pot, weeknight-fast, and perfect for make-ahead lunches. Vegan, gluten-free, dairy-free.
Ingredients
1 tbsp olive oil
1 medium yellow onion, diced
2 cloves garlic, minced
1 ½ lbs sweet potatoes, peeled and cubed (about 4 cups)
1 tsp ground cumin
½ tsp smoked paprika
1–2 chipotle chiles in adobo, minced (start with 1) + 1 tsp adobo sauce
4 cups low-sodium vegetable broth
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
¼ cup coconut milk (optional, for extra creaminess)
1 tbsp fresh lime juice, plus wedges for serving
¼ cup toasted pepitas, for topping
Chopped cilantro, for topping
Instructions
Sauté aromatics (5 min): Heat olive oil in a 4–5 qt pot over medium. Add onion + a pinch of salt; cook until translucent. Stir in garlic for 30 seconds.
Bloom spices (30–60 sec): Add cumin, smoked paprika, chipotle + adobo; stir until fragrant.
Add bulk + liquid (12–15 min): Add sweet potatoes, broth, ½ tsp salt, and pepper. Bring to a boil, then simmer until potatoes are just fork-tender.
Blend (2–3 min): Remove from heat. Blend with an immersion blender until velvety (leave a few small chunks if you like).
Finish (1–2 min): Stir in coconut milk (if using) and lime juice. Taste and adjust salt, heat (more adobo), and acidity (more lime).
Serve: Ladle into bowls; top with toasted pepitas and cilantro.
Notes
• Must-haves: sweet potatoes, chipotle, cumin, lime.
• Flex items: coconut milk, cilantro, pepitas.
• Substitutions: red onion or shallot; ½–1 tsp chipotle powder; add carrots or bell pepper; almond/oat milk instead of coconut.
• Diet: naturally vegan/GF; verify broth is certified GF if needed.
• Equipment: immersion blender is easiest; countertop blender works (blend in batches, vent lid).
• Make-ahead/storage: refrigerate 3–4 days or freeze up to 3 months (add lime + toppings after reheating).
• Scaling: double in a 6–7 qt pot; simmer a few minutes longer.
• Troubleshooting: too salty—add water/sweet potato + lime; too bland—more salt + lime; too watery—reduce/blend longer; too spicy—add coconut milk and a bit more broth.
• Pro tip: use low-sodium broth so you can season perfectly at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: One-pot, stovetop + blend
- Cuisine: American, Mexican-inspired