UPDATED JAN. 2018
I started making this soup when I was still doing my organic meal delivery service. (You can read a little about that here). And I instantly fell in love.
Its one of those soups that sticks to the spoon and makes you want to clean the bowl with a warm grilled cheese. Which would defeat the purpose of it being dairy-free, I suppose. But hey, we aren’t shooting for perfection around here.
The ingredients are so simple, but you could really impress your friends by whipping this up. Throw a fancy dinner party and make it the first course, maybe?
Not that any of us actually have time for that.
I mean, I’ve dreamed of it. But we have a total of 6 plates and live in an apartment soooo…. not happening.
The key is roasting the sweet potatoes in the oven until they are super soft and bubbling with sweet juices. Boiling them sucks the flavor and nutrients out of them, and you have to keep an eye on them while they cook. This way, you can just stick them in the oven and forget about them!
Once they are soft, let them cool for about 5 minutes. Then peel off the skins and throw all the ingredients in a blender! You can’t go wrong with a Ninja – its high powered and large, so I don’t have to break things up into batches. Here’s the one I have:
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With the help of full-fat coconut milk, this soup is creamy while also being dairy-free. But you don’t have to worry about the coconut being the prominent flavor. The sweet potatoes, chipotle peppers, and spices are really the shining stars here.
And since we are enjoying this unexpected winter storm right now, what better time to fill your belly with warm soup?!
Creamy Chipotle Sweet Potato Soup Recipe (Dairy-free!)
- 4 large sweet potatoes*
- 4-5 cups organic vegetable broth
- 4 chipotle peppers in adobo sauce**
- 15 ounce (1 can) organic full-fat canned coconut milk
- 1.5 tbsp sea salt, or more to taste
- 1/2 tsp fresh ground black pepper
- 1 tsp paprika
- 1/2 tsp cumin
- extra coconut milk to swirl on top!
Heat your oven to 400 degrees F. Wash your sweet potatoes and poke holes all around each one using a knife. Place on a lined baking sheet in the oven for 45-60 minutes, or until soft and bubbling with juices.
Allow your potatoes to cool for a few minutes before handling. Peel off all skin and place the sweet potatoes in a blender with the remaining ingredients. Start with 4 cups of broth and add more if desired.
Blend all the ingredients until smooth. Serve up hot with a swirl of coconut milk for garnish. So yummy and warm in the belly!
*If you can't find large sweet potatoes, just grab a few extra. You can adjust the liquids in the soup to your liking to make it thinner or thicker!
**For less heat, use less peppers. For a very mild soup, skip the peppers and just use a little of the adobo sauce for flavor.