• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Soup, Stews, Chilis > Chipotle Spicy Sweet Potato Soup with Apples

    Chipotle Spicy Sweet Potato Soup with Apples

    Published: Nov 4, 2020 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Spicy Sweet Potato Soup with Apples and Chipotle

    With chipotle, apples, ginger and lime, this savory spicy Sweet Potato Soup recipe is a healthy and hearty Fall dinner entree. Serve along side a green salad for a super healthy meal.

    Chipotle Sweet Potato Soup garnished with pepita seeds, cilantro and sour cream.

    This recipe was first published in February, 2015 and updated November, 2020

    About This Soup and Why It Works

    When the weather turns chilly, this is one of the first soup recipes I turn to, to celebrate Fall.

    The prep for this soup is easy and the reward a complex set of flavors that will wow your dinner crowd.

    This spicy sweet potato soup is a one pot meal that the whole family will love. Paired with a simple green salad and some bread, it’s the perfect light dinner.

    Sweet potatoes are super healthy, packed with nutrients, antioxidants and fiber. Making them a wise choice for health. Adding adobo sauce from a can of chipotle peppers, adds spicy smoky fun and excitement to the overall flavor.

    The ease of this sweet potato soup recipe is just an added bonus to the flavor that comes along for the ride. Onions, celery, Granny Smith apples are just the beginning of the lineup.

    In the end you have a combination of sweet, savory, spicy and creamy. Sounds perfect, doesn’t it?

    Ingredients for Spicy Sweet Potato Soup

    Ingredients to make spicy sweet potato soup.
    • Chicken Broth: Is the only liquid used to make this soup which makes this a non-dairy sweet potato soup.
    • Onions and Celery: Onions and celery are sauteed in oil and butter for the foundation to build flavor. Sweet onions or yellow onions are used for this soup.
    • Oil and Butter: Why use both? Butter brings that buttery flavor, while vegetable oil, with its higher heat index will keep the butter from burning, allowing you to saute the onions and celery to their desired tenderness.
    • Ginger and Garlic: Ginger has a great flavor profile to compliment sweet potato and would soup be soup without garlic?
    • Granny Smith Apples: A crisp hard apple with a sharp flavor offsets the sweetness of the sweet potato.
    • Chipotle Sauce: Using the sauce that surrounds those chipotle peppers in adobo brings a welcome just right spicy heat and smoky flavor.
    • Lime Juice: Acidic lime juice balances and brightens flavors.

    Ingredient Swaps

    • Chicken Broth: Substitute Vegetable Broth to make this a vegetarian sweet potato soup.
    • Granny Smith Apples: You can substitute any crisp tart apple for the Granny Smith Apples. Pink Lady Apples, Braeburn, McIntosh, or Jonathan apples are a good choice. Avoid sweet apples like Gala, or Golden Delicious. With the sweetness from the sweet potato, a sweet apple will make the soup overly sweet.
    • Chipotle Sauce: Don’t have a can of Chipotle Peppers en Adobo? Use 1 Tablespoon of Tomato Paste and 1 teaspoon of hot smoked paprika.
    • Lime Juice: Out of limes? Add 1 teaspoon of apple cider vinegar instead. It will serve the same purpose to balance and brighten the flavor.
    • Sweet Potatoes: You can substitute Butternut Squash for the Sweet Potatoes. The soup won’t be quite as sweet but still incredible with flavor.
    • Sour Cream: This soup is shown garnished with sour cream. You can switch out the sour cream with non-fat Greek yogurt for a healthier option.

    How To Make Spicy Sweet Potato Soup

    • Sauteeing onion and celery to make spicy sweet potato soup
      Step 1
    • Adding chipotle sauce to sweet potato soup
      Step 2
    • Step 1: Add butter and olive oil to a Dutch oven. When butter starts to bubble, add the celery and onion and cook until tender, about 5 – 6 minutes.
    • Step 2: Add chopped apples, garlic, and ginger. Cook until fragrant, about 2 minutes.
    • Adding sweet potatoes to broth to make sweet potato soup

      Step 3
    • Using an immersion blender to puree curried butternut squash soup
      Step 4
    • Step 3: Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 – 30 minutes.
    • Step 4: Using an immersion blender, puree the soup until smooth.
    • Serve and garnish with cilantro, pepita seeds and sour cream.

    FAQ’s and Tips

    What’s the best way to cut ginger?

    I pick around the ginger bin for the smallest piece I can find because it usually goes bad in the fridge before I can use it all. Freeze it! Put it in a plastic bag and freeze it and when you need a little, just pull it out and zest it using a microplane. You don’t even need to peel it. No more wrestling with mincing that fibrous chunk of ginger.

    When chopping cilantro, do you chop the stems?

    You really don’t need to spend time scraping the leaves from the stalks. Just chop it together with the leaves. Unlike other leafy herbs, the stalks of cilantro are not bitter. You can use it all.

    Can I substitute butternut squash soup for sweet potato?

    Absolutely. The soup won’t be quite as sweet, but the flavor will still be outstanding. Pro tip: Add carrot to butternut squash soup for color.

    Can I use a blender if I don’t have an immersion blender?

    Yes, but be careful with the hot liquid. Only fill the canister of the blender half full. Place the lid on top, slightly ajar, holding the lid with your hand. Blend in batches.

    How do you swirl cream on top of soup?

    Drizzle don’t drop. Use a squeeze bottle to drizzle cream, yogurt or sour cream over any soup. Thin yogurt or sour cream with milk. Don’t just plop a dollop in the center of the soup. A drizzle is much prettier don’t you think? To make the simple design in the photography, just take a toothpick and drag through the strip of sour cream.

    Chipotle Sweet Potato Soup Recipe with Apple

    Spicy Sweet Potato Soup garnished with sour cream and pepita seeds.

    Just serve this with a simple tossed salad and some crusty bread. A perfect Fall meal.

    I hope you give this spicy Sweet Potato Soup recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

    And please scroll down and leave a message about your experience with the recipe. Your feedback is valuable to me for developing future recipes. And if you have a favorite Sweet Potato Soup recipe, let me know, I’d love to give it a try.

    Relates Recipes

    • Curried Butternut Squash Soup with Sausage
    • Fire Roasted Creamy Tomato Soup
    • Cheesy Potato Soup Recipe (Potage Creme de Fromage)

    And if you love soup recipes as much as we do, don’t miss my Soup Category, you’ll find lots of great recipes, along with the most popular on my site for Anthony Bourdain’s New Mexico Style Chili.

    Spicy Sweet Potato Soup with Chipotle and Apples

    Spicy Sweet Potato Soup Recipe with Apples

    With chipotle, apples, ginger and lime, this savory Sweet Potato Soup recipe is a healthy and hearty Fall dinner entree. Serve along side a green salad for a super healthy meal.
    5 from 5 votes
    Print Pin Rate
    Course: Soup, Stews and Chilis
    Cuisine: Mexican, Southwestern
    Diet: Gluten Free, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 8
    Calories: 165kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 tablespoon Vegetable oil
    • 1 tablespoon Butter
    • 1 1/2 cups Yellow onion chopped
    • 2 ribs Celery cut crosswise into thin slices
    • 2 Granny Smith apples cores removed and cut into 1 inch dice
    • 1 large clove garlic peeled and thin sliced
    • 1 teaspoon Fresh ginger grated
    • 1 tablespoon Adobo sauce from canned chipotles with adobo or more depending on taste and heat level
    • salt and pepper to taste
    • 4 cups Chicken or vegetable broth
    • 1 cup Water
    • 1 1/2 pounds Sweet potatoes peeled and cut into 1 inch dice
    • 1 tablespoon Lime juice fresh squeezed
    • 2 tablespoons Toasted Pepita Seeds
    • Cilantro leaves and Greek Yogurt or Sour Cream for garnish
    Prevent your screen from going dark

    Instructions

    • Place a large Dutch oven over medium heat. Once hot, add the oil and butter and heat until the butter melts.
    • Add the onion and celery and cook until tender and translucent, about 6 minutes.
    • Add the apples, garlic, ginger and chipotle sauce. Season with salt and pepper and cook until fragrant, about 2 minutes.
    • Add the stock, water and sweet potatoes to the pot. Increase the heat to high and bring the mixture to a boil. Reduce heat to medium and simmer soup until the vegetables are tender, 25 – 30 minutes.
    • Using an immersion blender, puree the soup until smooth. Add the lime juice, taste and adjust seasoning with salt and pepper.
    • Divide soup among bowls, garnish with pumpkin seeds and cilantro leaves and serve.

    Notes

    Using a blender if you don’t have an immersion blender: Be careful with the hot liquid. Only fill the canister of the blender half full. Place the lid on top, slightly ajar, holding the lid with your hand. Blend in batches.
    Can I substitute Butternut Squash for Sweet Potato? Absolutely. The soup won’t be quite as sweet, but the flavor will still be outstanding.
    Culinary School tip: Add carrot to butternut squash soup for color.
    Culinary School Tip: Keep fresh ginger in the freezer. When you need some, grate it with a microplane zester. No need to even peel the ginger.
    Out of limes? Add 1 teaspoon of apple cider vinegar instead. It will serve the same purpose to balance and brighten the flavor.

    Nutrition

    Calories: 165kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 874mg | Potassium: 519mg | Fiber: 4g | Sugar: 10g | Vitamin A: 12179IU | Vitamin C: 16mg | Calcium: 49mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Spicy Sweet Potato Soup with Apples and Chipotle …It’s what’s for Dinner.

    More Soup Stew and Chili Recipes

    • Spicy Tomato Soup From Canned Tomatoes
    • Easy Creamy Sausage Potato Soup
    • Sherried Black Bean And Ham Soup
    • Easy Turkey Lentil Soup with Barley

    Reader Interactions

    Comments

    1. mjskitchen says

      November 10, 2020 at 5:42 pm

      5 stars
      the perfect soup for cool fall weather. Love the combination of ingredients with the spicy chipotle. I love adding apple to fall squashes.

      Reply
      • Lea Ann Brown says

        November 12, 2020 at 6:08 am

        Hi MJ, always good to hear from you. I really like the flavors in this soup, and the best part – hubby raved too. 🙂

        Reply
    2. Larry says

      November 05, 2020 at 8:10 am

      5 stars
      What an interesting collection of ingredients. I can’t even imagine what it taste like so I guess I’ll have to try it.

      Reply
    3. Chris says

      February 12, 2015 at 12:24 pm

      Some great ideas in there, like the carrot for color. What a fun what to spend a long lunch…and tax deductible too! 😉

      Reply
      • Lea Ann Brown says

        February 13, 2015 at 7:20 am

        You got that right …. actually I’m in love with my expense account. Hey our other reps spend it on the golf course, mine is in the kitchen. :0

        Reply
    4. lisaiscooking says

      February 05, 2015 at 2:31 pm

      Sweet potatoes and chipotles are so good together. What a great soup and fun class!

      Reply
    5. John@Kitchen Riffs says

      February 04, 2015 at 3:05 pm

      Really useful post! I learned some new things — never thought to freeze ginger. And I’ve always pulled the leaves off cilantro before mincing. But no more! I really need that glove — love my mandoline, but it scares me to death! Good read — thanks.

      Reply
    6. Heather says

      February 04, 2015 at 9:14 am

      Eh hem… Im a Realtor client and I wanna do this! 😉 Looks delicious! I love soup! Any soup!

      Reply
    7. Karen (Back Road Journal) says

      February 03, 2015 at 1:59 pm

      I like sweet potatoes but have never had it as the primary ingredient in a soup…it sounds great.

      Reply
      • Lea Ann Brown says

        February 04, 2015 at 7:07 am

        Thanks Karen. Always good to hear from you.

        Reply
    8. Velva says

      February 02, 2015 at 7:43 pm

      5 stars
      Sweet Potato, apple and chiptole what a stunning combination of flavors. Love it! I really enjoy cooking classes, There is nothing that makes me happier than being up close and personal with my food. Thanks for sharing with us.

      Velva

      Reply
      • Lea Ann Brown says

        February 04, 2015 at 7:07 am

        Thanks Velva. This soup was surprisingly good. I’m so glad I went to that class.

        Reply
    9. Holly says

      February 02, 2015 at 6:52 pm

      What a treat to go to a Sur la Table class, I took two last year and would really enjoy another one. Maybe we could get some food bloggers to meet up at one sometime soon? This soup recipe is exactly what I needed tonight– I have some sweet potatoes ready to be used. Last time I made a sweet potato and pear soup which is good but chipotle sounds so much better! Can’t wait to try it.

      Reply
      • Lea Ann Brown says

        February 04, 2015 at 7:06 am

        I think that would be a great time Holly!

        Reply
    10. Amira says

      February 02, 2015 at 6:00 pm

      Woow, what a fun and great experience this is… I want that fridge too 🙂 may be the whole kitchen. Avery elegant dish and an awesome presentation.

      Reply
      • Lea Ann Brown says

        February 04, 2015 at 7:06 am

        That kitchen was amazing, and I just thought I had a lot of kitchen gadgets. 🙂

        Reply
    11. Rocky Mountain Woman says

      February 02, 2015 at 9:57 am

      I took one of their classes a few years ago and had a blast! Thanks for reminding me how much fun it was, I need to book another one…

      Reply
      • Lea Ann Brown says

        February 04, 2015 at 7:05 am

        I really enjoyed it and have signed up for another this month. Thai at home. yay.

        Reply
    12. Kate says

      February 02, 2015 at 9:06 am

      Loved your post, Lea Ann! The food looked amazing and I got so many tips: from how to cut the orange, to drying the salmon and freezing the ginger. Now all I have to do is remember everything! Thank you for sharing.

      Reply
      • Lea Ann Brown says

        February 04, 2015 at 7:04 am

        Thanks Kate. I really enjoyed the class.

        Reply
    13. Vickie says

      February 01, 2015 at 9:49 am

      Wonderful of you to share all that info! I do use a glove with my mandolin and rinse it and hang it to dry on the bag dryer in a humorous gesture. I like segmenting the Orange over a bowl for salad dressing. The ginger and sour cream tips will always be used. And I love this soup recipe! Loved this post!!

      Reply
      • Lea Ann Brown says

        February 01, 2015 at 1:39 pm

        And you’ve been keeping that little glove tip from me all these years??? I just used mine for the first time today and can’t wait to hang it in that humorous gesture. Thanks for that tip! 🙂

        Reply
    14. Drick says

      February 01, 2015 at 7:36 am

      what fun, a cooking class … Mexican and healthy. somehow those two words shouldn’t go together. Guess I’ll be throwing out my lard used for tamales!!!!
      Have made a similar soup with sweet potato and chorizo – would love the smoky base…
      Have a great Super Sunday!

      Reply
      • Lea Ann Brown says

        February 01, 2015 at 8:22 am

        I’m not afraid of Lard. I don’t’ use it all that often and it’s great for flavor. And our teacher pointed out to everyone to not be afraid of butter. It’s those natural fats. I love love love your chorizo idea. I’ll add it next time.

        Reply
    15. Drick says

      February 01, 2015 at 7:29 am

      what fun

      Reply
    16. Sam @ My Carolina Kitchen says

      February 01, 2015 at 5:33 am

      So much good information here Lea Ann. I’ve never seen an orange segmented in that manner and the glove is a great idea for the mandolin. I always thought that if you used non-stick cookware that you shouldn’t heat the pan dry. Hmm, lots of new stuff here and all very useful. Love the kick of chipotle in your sweet potato soup. Sometimes it’s a little too sweet for me, but the chipotle will certainly cure that.
      Sam

      Reply
      • Lea Ann Brown says

        February 01, 2015 at 8:24 am

        She was using a non-stick brand called Scan Pan. Not a teflon product at all. I’ll have to ask about that next class Sam. The chipotle was most certainly a great flavor for this soup. We loved it.

        Reply
    17. Debra says

      January 31, 2015 at 7:39 pm

      I need that glove! What a great experience,

      Reply
      • Lea Ann Brown says

        February 01, 2015 at 8:24 am

        I’ve got that glove and plan on using it today. I’m making that Jicima salad. 🙂

        Reply
    18. Karen Harris says

      January 31, 2015 at 4:08 pm

      Healthy Mexican is a fun class. My daughter and I are enrolled in a macaron class and are looking so forward to it. This soup looks great.

      Reply
      • Lea Ann Brown says

        February 01, 2015 at 8:25 am

        I saw that Macaroon class, looks like fun. I need to take a basic “flour” class before I venture that far. 😉

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Thick and Chunky Blue Cheese Dressing Recipe
    • Savory Cast Iron Skillet Potatoes
    • Broccoli Cheez Whiz Rice Casserole
    • Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Jacques Pepin’s Beef Stew In Red Wine
    • Creamy Southwestern Chicken Soup
    • Southwest Garbanzo Bean Soup with White Beans and Chicken
    • Lemon Ginger Chicken Soup Recipe

    Glazed Corned Beef Sliders

    Instant Pot Corned Beef Sliders with melted Swiss cheese.

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • Key Lime Pie Recipe – No Bake
    • Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    • 18
    115 shares
    115 shares