Spicy Sweet Potato Soup is a velvety, warming dish with a bold kick of spice and rich sweetness. Made with orange yams, chipotle powder, and fragrant aromatics, this cozy soup is the perfect balance of sweet and heat. Its creamy texture and bold flavor profile make it a standout option for cool nights or comforting lunches.
Why You’ll Love This Recipe
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Creamy and comforting without any cream
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Naturally vegan and gluten-free
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Packed with flavor thanks to chipotle, garlic, and ginger
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Easy to prepare with minimal prep and simple ingredients
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Perfect for meal prep and freezer-friendly
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A healthier alternative to traditional cream-based soups
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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olive oil
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yellow onion, chopped
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garlic, finely chopped or pressed
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freshly grated ginger
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diced yams or orange sweet potatoes
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chipotle powder
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coriander
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kosher salt
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black pepper
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vegetable broth
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optional toppings: red pepper flakes, chopped parsley or cilantro
Directions
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Sauté Aromatics:
In a large pot, heat olive oil over medium-high heat. Add chopped onions and cook for about 5 minutes, until translucent. Stir in garlic and ginger and cook for another 30 seconds, just until fragrant. -
Season and Add Sweet Potatoes:
Add diced sweet potatoes, chipotle powder, coriander, salt, and pepper. Stir well to coat the potatoes in the spices and oil. -
Simmer:
Pour in the vegetable broth and stir, scraping the bottom of the pot to lift any browned bits. Bring the mixture to a boil, then reduce the heat and simmer uncovered for 25 minutes, until the potatoes are soft and the broth has reduced slightly. -
Blend the Soup:
Remove from heat and use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth. -
Serve:
Ladle into bowls and garnish with red pepper flakes and chopped parsley or cilantro, if desired. Serve hot.
Servings and timing
Servings: Approximately 8 cups (serves 4–6)
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Variations
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Make it milder: Omit or reduce chipotle powder and red pepper flakes.
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Add coconut milk: Stir in ½ cup of full-fat coconut milk for a creamy finish.
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Swap seasonings: Try curry powder or smoked paprika for a flavor twist.
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Add protein: Blend in cooked lentils or top with roasted chickpeas.
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Texture change: Leave a few chunks of sweet potato for a rustic texture.
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Top with crunch: Serve with croutons or toasted pumpkin seeds for contrast.
Storage/Reheating
Storage: Let soup cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in portions for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat gently on the stove over medium heat, or microwave in 1-minute intervals, stirring in between.
FAQs
Can I use regular sweet potatoes instead of yams?
Yes, orange-fleshed sweet potatoes and yams can be used interchangeably in this recipe.
How spicy is this soup?
The spice level is mild to medium, depending on your chipotle powder and optional red pepper flakes. You can adjust both to taste.
Can I use water instead of vegetable broth?
You can, but the broth adds depth. If using water, consider adding a bouillon cube or additional spices.
What if I don’t have an immersion blender?
Use a countertop blender to puree the soup in batches. Let it cool slightly before blending to avoid splatter.
Can I make this soup ahead of time?
Yes, it keeps well in the fridge and the flavors develop even more after a day.
Is this soup good for freezing?
Absolutely. It freezes very well and reheats beautifully.
Can I use frozen sweet potatoes?
Yes, just make sure they’re diced and thawed before cooking. The cooking time may be slightly shorter.
How do I thicken the soup more?
Simmer longer to reduce the liquid, or blend in some cooked white beans or lentils.
Can I add other vegetables?
Carrots or roasted red bell peppers would complement the flavors nicely.
Is this soup kid-friendly?
It can be! Reduce or eliminate the chipotle and red pepper flakes for a milder version.
Conclusion
Spicy Sweet Potato Soup is a flavorful, feel-good recipe that’s simple to make and perfect for cozy meals. With its creamy texture, bold spices, and naturally wholesome ingredients, this soup is a nourishing and satisfying choice for any season. Whether you’re prepping for a quick weeknight dinner or stocking your freezer, this versatile soup delivers both comfort and flavor in every spoonful.
Print
Spicy Sweet Potato Soup
- Total Time: 50 minutes
- Yield: 8 cups
- Diet: Vegan
Description
Spicy Sweet Potato Soup is a velvety, comforting soup made with sweet yams, chipotle seasoning, and warm spices. It’s a smooth, hearty dish perfect for chilly days, similar to butternut squash soup but with a smoky kick.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, finely chopped or pressed
- 1 teaspoon freshly grated ginger
- 4½ cups diced yams or orange sweet potatoes (about 1½ lb.)
- ¼ teaspoon chipotle powder
- 1 teaspoon coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups vegetable broth
- Red pepper flakes, optional topping
Instructions
- Heat olive oil in a large pot over medium-high heat. Add chopped onions and cook until translucent, about 5 minutes.
- Add garlic and ginger, and cook for 30 seconds until fragrant.
- Add diced sweet potatoes, chipotle powder, coriander, salt, and pepper. Stir to coat the potatoes evenly in the spices and oil.
- Pour in the vegetable broth and stir, scraping the bottom of the pot to release any browned bits.
- Bring the soup to a boil, then reduce heat to low and simmer uncovered for about 25 minutes, or until potatoes are tender and broth has reduced by a quarter.
- Remove from heat and use an immersion blender to puree the soup until smooth and creamy.
- Serve hot and garnish with red pepper flakes and fresh parsley or cilantro if desired.
Notes
- You can substitute chipotle powder with smoked paprika for a milder smoky flavor.
- If using a countertop blender instead of an immersion blender, blend in batches and allow the soup to cool slightly before blending to avoid splattering.
- Add coconut milk for a creamier texture and a subtle sweetness.
- This soup stores well and tastes even better the next day—perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 430mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
