Spicy Sweet Potato Chipotle Soup

This soup is perfection.

I love a sweet and spicy soup combo for lunch. And even though it's warming up outside I still think soup makes the perfect lunch! 

Matt and I have totally been embracing meal planning on Sundays to help get us through the week. It has been a helpful way to stay healthy and keep our meals on budget. 

I was inspired to make this soup from It's All Good by Gwyneth Paltrow. I held off on making this for while because of this one ingredient - chipotle in adobo sauce?! I thought, geez Gwyneth we don't all have access to the world's most rare ingredients! One quick google search later I learned that this is actually a pretty common thing to have in grocery stores - even No Frills had it! 

This soup is super simple and it's right up there in my top three of all time.

See for yourself!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, finely diced (about 1 1/2 cups)
  • 2 garlic cloves – minced
  • 3/4 teaspoon cumin
  • Course sea salt
  • 1 1/2 teaspoons chipotle in adobo (or more if you like)
  • 3 large sweet potatoes, peeled and diced (about 6 cups)
  • 6 cups Vegetable Stock

Directions

Heat the olive oil in a large, heavy pot over medium heat. Add the onion, garlic, cumin, and a heavy pinch of salt and cook, stirring now and then, until softened but not browned, 10 minutes. Add the chipotle and the sweet potatoes and stir to combine. Add the vegetable stock to the pot and turn up the heat. Once the soup comes to a boil, lower the heat and simmer until the sweet potatoes are very soft, about 30 minutes. Carefully puree the soup in a powerful blender - I used my vitamix.  

Note: The original recipe also called for cilantro. I am personally NOT a fan so I left it out. If you do like this soapy herb please feel free to add back in!

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