Smoky Sweet Potato and Chipotle Soup

Savory and spicy…Autumn, soup, sweet potatoes and chipotles in adobo sauce just nestled down for a warm winters nap. This gorgeous soup has just a few ingredients and the simplicity may just be the secret ingredient. I’ve used black garlic in this recipe, it’s got an earthy fermented flavor, you can easily substitute regular garlic and this would be a great place for using roasted garlic too. Enjoy this one!


1 T olive oil

1 small onion, chopped

1 clove black garlic, smashed (you can substitute regular garlic)

2 sweet potatoes, peeled and chopped into small cubes

1 T chipotle in adobo sauce (more if you like it spicier)

½ tsp dried cumin

1 T. apple cider vinegar

6 cups chicken or vegetable stock

Sauté chopped onion in olive oil in a large soup pot oven medium heat for 3-4 minutes, until onion starts to soften. Add in garlic for another minute or so. Add in chopped sweet potatoes, cumin, chipotles in adobo sauce, apple cider vinegar

And chicken stock. Bring to a boil then reduce heat to low-medium and simmer for 20 minutes or until potatoes are soft. Puree in batches in a blender or with an immersion blender. I left some chunks of potao for texture.


-For a smoother soup - process longer

-For a thinner soup- use more stock

-Top with toasted sage (1 T olive oil in a pan, fresh sage leaves- crisp up and crumble over soup

-Top with croutons

-Serve over crisped squares of polenta for a meal

-Add browned chicken sausage (or your favorite) for a heartier soup