New recipes

Sweet and spicy sweet potato soup recipe

Sweet and spicy sweet potato soup recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Root vegetable soup
  • Sweet potato soup

The earthiness of sweet potatoes is balanced with apple, spicy ginger and a touch of lime in this flavourful soup. Garnish each serving with a dollop of soured cream, some freshly chopped coriander and some chopped spicy nuts.

2 people made this

IngredientsServes: 8

  • 3 tablespoons olive oil
  • 4 shallots, sliced
  • 450g Granny Smith apples, cored and cut into 1cm pieces
  • 2 tablespoons grated fresh ginger
  • 1 lime, zested and juiced
  • 1/4 teaspoon crushed chilli flakes, or more to taste
  • 1/4 teaspoon ground cayenne pepper, or more to taste
  • 2L chicken stock
  • 800g cooked sweet potatoes
  • 1/2 teaspoon salt, or to taste
  • 1 lime, cut into wedges

MethodPrep:20min ›Cook:30min ›Ready in:50min

  1. Heat olive oil in a large soup pot over medium heat; cook and stir shallots in the hot oil until soft, about 3 minutes. Stir apples, ginger, zest from 1 lime, chilli flakes and cayenne pepper into the pot. Reserve lime juice. Cook and stir mixture until apples are very soft, about 15 minutes.
  2. Pour chicken stock into pot; add sweet potatoes and salt. Cover and bring to the boil. Reduce heat to low and simmer for 10 minutes. Puree soup with an immersion blender until smooth. Stir reserved lime juice into soup. Garnish with lime wedges to serve.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Spicy Sweet Potato Soup with Chipotle Described as ‘the perfect soup’ by Ms Paltrow herself, this spicy creamy mouth explosion is likely to be your new fall go-to. Flipping through ‘Its All Good’ cookbook, I was immediately pulled in by my favourite word (chipotle) in one of her ‘Vegan and Elimination Diet friendly’ soup recipes. A lil smoky sweet goes a looong way in my bowl. If you haven’t had the chance to check out ‘Its All Good’, take a gander at your Chapters. its PACKED with simple & delicious recipes for the feel-good eater or experimental vegan. Lots of gluten free and vegetarian too! Wake up your sences with this zesty bowl of sweet potato goodness ! Easy Sweet Potato Soup

This soup is so easy to throw together, all you need is a few ingredients (most of which I always have on hand), a pressure cooker and a blender! And honestly, I think this soup would be just as easily cooked on the stove as it is in the pressure cooker.

The spice in this soup comes from fresh jalapenos as well as chipotle pepper powder. Chipotle pepper powder packs a big punch and an undeniable smoky spice that I just adore paired with the sweet potatoes! If you don&rsquot have chipotle pepper powder, you could also use cayenne pepper and a little more smoked paprika for the same spice and smokiness.

Did I mention that this soup is packed with veggies? There is an entire bag of cauliflower in this recipe as well as a few handfuls of kale added at the end! This soup is incredibly filling and makes a huge batch, so be prepared for leftovers!

Speaking of leftovers, this spicy sweet potato soup is even better the next day, so it&rsquos perfect for meal prep or for lunch the next day! Don&rsquot forget to pack some fun toppings to add to the soup to give it that extra kick!

What do you need to make spicy sweet potato soup?

  • Sweet potatoes
  • Cauliflower florets (I used frozen)
  • White onion
  • Fresh jalapeno
  • Carrots
  • Fire-roasted tomatoes (crushed or diced)
  • Vegetable broth (or stock) or high speed blender

How to make this Spicy Sweet Potato Soup in the pressure cooker?

  • Start by using the sauté function and sauteing the onion, carrots, and jalapeno for about 5 minutes.
  • Add the diced sweet potatoes, cauliflower florets fire roasted tomatoes, vegetable broth, salt, chipotle powder, smoked paprika, ground cumin, oregano to the pressure cooker.
  • Cook on high pressure for 6 minutes. Manually release the pressure when it finishes cooking.
  • Use the immersion blender, blend about 1/3 of the soup helps create a thick and creamy base for the rest of the ingredients.
  • Add the juice of a fresh lime, cilantro, and kale and stir well.
  • Serve hot with favorite toppings

Tips for cooking with the instant pot:

This soup takes a while to come up to pressure because of how full pot is. If you need this soup to be ready in less than 30 minutes from start to finish, only use 2 cups of vegetable broth before cooking and add the remaining 2 cups after cooking before you blend with the immersion blender.

If you plan on allowing the soup to naturally release pressure instead of manually releasing pressure, you only need to cook it for 4 minutes under high pressure.

How to make this Spicy Sweet Potato Soup on the stove?

  • Use a large dutch oven or large pot over medium to medium-high heat.
  • Add the onion, jalapeno and carrots and cook for 5 minutes.
  • Add the diced sweet potatoes, cauliflower florets fire roasted tomatoes, vegetable broth, salt, chipotle powder, smoked paprika, ground cumin, oregano and put on a lid.
  • Let cook for about 15 minutes until the sweet potatoes have cooked through and are tender but not falling apart.
  • Turn the heat off and blend 1/3 of the mixture with an immersion blender creating a thick and creamy base for the rest of the ingredients.
  • Add the juice of a fresh lime, cilantro, and kale and stir well.
  • Serve hot with favorite toppings.

How to make this Spicy Sweet Potato Soup in the Slow Cooker?

  • Add all the ingredients except for the lime juice to the slow cooker and cook on low for 8 hours (or high for 4 hours).
  • After cooking, blend up about 1/3 of the mixture to create a creamy base for the rest of the soup using an immersion blender (or high speed blender).
  • Add the juice of a fresh lime, cilantro, and kale and stir well.
  • Serve hot with favorite toppings!

Topping for sweet potato soup:

  • Diced avocado
  • Cilantro
  • Sliced fresh jalapeno
  • Chopped fresh herbs
  • Chopped bacon

Can you freeze sweet potato soup?

Yes! This soup should freeze well since it doesn&rsquot have any milk or cream in it and the texture is already a bit mushy! Freeze in individual serving containers for a quick and easy lunch or dinner idea!

How can you add more protein to this spicy sweet potato soup?

You could stir in collagen peptides. These are not vegan or vegetarian but add protein and dissolve completely into hot food. They are tasteless and are just a great way to add protein.

For a vegan option, you could add black beans or cannenili beans to this spicy sweet potato soup.

Sweet Potato Soup Heat Factor

You won&rsquot get a LOT of heat with this recipe, though you will definitely get a good level of spiciness from the mix of Cajun seasonings and jalapeno pepper. If you&rsquod like to up the heat a bit, add in another jalapeno or two, or go with spicier peppers. You can also easily double up on the Cajun seasonings or user a hotter blend.

I finish mine off with spicy chili flakes and olive oil for an extra kick, though you might try a drizzle of your favorite chili oil as well.

You can also easily make a milder version by omitting the jalapeno. Use bell peppers instead.

Related Video

Be the first to review this recipe

You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space.

Epicurious Links

Condé Nast

Legal Notice

© 2021 Condé Nast. All rights reserved.

Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).

The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.

1.Melt margarine in large soup pot or Dutch oven on medium. Add onion, cook uncovered for 5 to 10 minutes, stirring often until softened (do not brown).

2.Add garlic, paprika, coriander and cayenne pepper continue to heat and stir for about 1 to 2 minutes until fragrant.

3.Add sweet potatoes and toss until coated.

4.Add broth and stir. Increasing heat bring to a boil.

5.Reduce heat to medium low, cover and simmer for 25 to 30 minutes stirring occasionally until sweet potatoes are tender.

6.Remove from heat, let stand for 5 minutes.

7.Process mixture in 2 batches, in a food processor, or blender until smooth.

Cinnamon-Spiced Sweet Potato Soup with Maple Croutons

This soup is full of vitamin A which is great for eye health. And it's delicious too!

carrots (about 4 large), cut into 1/2-in. pieces

cloves garlic, finely chopped

sweet potatoes (about 2 medium), peeled and cut into 3/4-in. pieces

chicken or vegetable bouillon base

slices leftover bread, cut or torn into 1-in. pieces

  1. Heat 2 tablespoon oil in a large saucepan over medium heat. Add the carrots, onion and garlic and cook, stirring occasionally, until the vegetables are starting to brown at the edges 8 to 10 minutes. Add the spices and cook, stirring, for 1 minute.
  2. Add the sweet potatoes, bouillon base, bay leaves and 6 cups water and bring to a boil. Reduce heat and simmer until the vegetables are very tender, 10 to 12 minutes.
  3. Meanwhile, heat the remaining 2 tablespoon oil in a large skillet over medium heat. Add the bread and cook, tossing occasionally, until golden brown. Remove from heat, drizzle the maple syrup over the top and toss to coat.
  4. Discard the bay leaves. Using an immersion blender (or standard blender in two batches) puree the soup until smooth. Serve with the maple croutons.

PER SERVING 300 CAL, 14 G FAT (2 G SAT FAT), 0 MG CHOL, 1,271 MG SOD, 3 G PRO, 40 G CAR, 6 G FIBER

Spicy Sweet Potato Soup


  • 1 tablespoon olive oil
  • 2 medium sweet potatoes peeled and cut into 1/2" pieces
  • 1/2 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 chipotle chili pepper + 1 tablespoon adobo sauce
  • 1 heaped tablespoon tomato paste
  • Salt & pepper to taste



  • This soup is moderately spicy as written. If you want a milder version, I suggest using just the adobo sauce. The chipotle chili pepper I put in here was fairly large. the size of the peppers in those little cans can vary.
  • Serves 4+

Like this spicy sweet potato soup? You may also like my butternut squash and cauliflower soup or my Instant Pot sweet potato soup recipe.


• 2 teaspoons cumin seed or 1 teaspoon ground cumin
• 1 tablespoon oil
• 3 medium onions, cut into a medium dice
• 4 cloves garlic, thinly sliced, or 2 teaspoons garlic puree
• 1/2 bunch celery, cut into a medium dice
• 2 medium carrots, cut into a medium dice
• 1 1/2 teaspoons ancho chili powder
• 2 teaspoons grated fresh ginger (optional)
• 8 cups water or Vegetable Stock
• 3 pounds sweet potatoes, peeled, cut into 1- to 2-inch cubes
• 1 small dried chipotle or 1/2 canned chipotle, drained
• 1/4 cup fresh lemon or lime juice
• Salt and pepper
• 1/4 cup pumpkin seeds
• Fresh cilantro leaves, whole or coarsely chopped

If you are using cumin seeds, toast them gently in a soup pot over medium heat just until they begin to brown. Add the oil and raise the heat to medium-high. Add the onions, garlic, celery, and carrots. Cook without stirring until the vegetables brown slightly. (This will take some patience and restraint.) When the vegetables have begun to brown, add the chili powder, ginger, and ground cumin, if not using seeds. Cook this mixture until a heady aroma rises from the pot and vegetables are fairly soft.

Add the stock and the sweet potatoes. Cook until the sweet potatoes are very soft, just about falling apart, about 40 minutes. Taste the soup and add chipotles accordingly. Remember that the heat of the chipotle will continue to develop over the next day or so, so if you are heat-averse, be conservative at this point.

Puree the soup and return it to the pot. Add the lemon juice and season with salt and pepper. If the soup is too spicy, a bit of sugar will tone it down a little. If the soup is too mild, a little more chipotle will add some kick.

Toast the pumpkin seeds either in a saute pan over low heat on top of the stove or in a medium oven, until they begin to pop and plump up.

Ladle the soup into bowls. Top with toasted pumpkin seeds and cilantro.

Spicy Sweet Potato and Leek Soup

Winter is here to stay, and for #MeatFreeMonday I have prepared a simple and easy Spicy Sweet Potato and Leek Soup to share with you today. Simple, spicy, easy, meat free. Key words people.

And guess what guys, this Sweet Potato and Leek soup is low carb and vegan!! Choose to enjoy it with a slice of sourdough or simply just enjoy it straight up. These kind of recipes are great to get some vegetarian goodness into your body, so have a look at this Spinach and Leek Soup if you need some dark leafy veg in your life.

Not only is this sweet potato soup budget friendly &ndash because we are all thinking twice about that grocery bill &ndash yeah, life is though. This soup can also be frozen by the pounds to enjoy as a comforting work lunch. No fuss!

Go on, save this recipe to warm up with later in the week, cause it is freezing out there. A delicious blend of sauteed garlic and leeks, chili, turmeric and cayenne pepper with creamy sweet potato served with avocado and sprouts. Goodness in a bowl.

Watch the video: Spicy Sweet Potato Soup (August 2022).