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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.
Cuisine Mexican, Southwestern
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 165kcal


  • 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


  • 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.


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.


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