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This Sweet Potato Chipotle Soup is wonderfully smoky from the chipotle peppers, which makes it just right when the weather is chilly.  With only four ingredients, you’ll have a batch of this clean and satisfying soup on the table in no time!

Sweet Potato Chipotle Soup via Treble in the Kitchen

Brian and I both LOVE the wonderful fall soups at Panera, so I feel like I am always trying to recreate things that I see and eat there.  Well, this was kind of inspired by Panera, not because I tasted something there with these flavors but because Brian and I paired it with an amazingly delicious Panera-worthy salad for dinner one night!

dinner

This soup tastes like it’s been cooking all day and is chock-full of Vitamin A, Vitamin C and dietary fiber from the sweet potatoes.  The great thing about it, is that once your sweet potatoes are cooked the soup comes together VERY quickly and it really is a crowd-pleaser.

We hope you love this soup as much as we do!  It’s the perfect thing to serve on a chill fall night 🙂

Sweet Potato Chipotle Soup via Treble in the Kitchen

Sweet Potato Chipotle Soup

Yields:  2 servings

Ingredients:

  • 2 sweet potatoes
  • 2 cups of low sodium vegetable stock
  • 2 cups of unsweetened original (or homemade!) almond milk
  • 1-2 chipotle peppers with 1 tsp of adobo sauce (this can be adjusted depending on your spice tolerance)
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 425.
  2. Clean the sweet potatoes, and poke holes in the sweet potatoes with a fork or knife.  Wrap the sweet potatoes in aluminum foil.
  3. Once the oven is preheated bake the sweet potatoes for 1 hour or until the sweet syrup starts to seep out.
  4. **If you are short on time you can microwave your sweet potatoes by poking holes in them with a fork and placing them on a paper towel on a plate.  Bake one potato in the microwave for 4-6 minutes and add 2-3 more minutes for each additional potato.
  5. Once the potato is cooked, scoop out potato out from the skin and place it in the blender.
  6. Place the vegetable stock, almond milk, and chipotle peppers with adobo into the blender.
  7. Blend on high for about 2 minutes, or until the soup is at your desired consistency.
  8. Taste the soup and adjust the spice level, while also adding a touch of salt and pepper.  Blend for about 30-60 more seconds.
  9. Pour soup straight from the blender into your favorite soup bowls and serve alongside an amazing fall salad!
  10. Enjoy!

Sweet Potato Chipotle Soup via Treble in the Kitchen

Question of the Day:

  • What’s your favorite fall soup?

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