Serves 4-6

Spicy Sweet Potato Soup

10 minPrep Time

35 minCook Time

45 minTotal Time

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  • 4 Medium Sweet Potatoes peeled and cut into 1 inch pieces (large chunk)
  • 1 Medium Spanish (yellow) Onion peeled and cut into 1 inch pieces (large chunk)
  • 2 Clove Garlic peeled
  • Water enough to cover by 1 inch
  • 1/2 Cup Grade B Maple Syrup or 1/2 cup Brown Sugar
  • 2 Chipotles in Adobo found in a can in the Hispanic section of Grocery Store
  • 1/4 Freshly Squeezed Lime Juice or Apple Cider Vinegar
  • 1 Cup Milk (Soy, Cow, Rice, Almond)
  • Salt and Pepper to taste


  1. Place Sweet Potatoes, Onion and Garlic in 4 quart plus-size pot and cover with water.
  2. Bring to boil and reduce heat to medium. Cook until Potatoes are tender--about 20 minutes.
  3. Remove from heat and cool slightly to make handling easier. Add Syrup and Chipotle Chiles
  4. Transfer to blender (in batches) and puree until smooth. Return mixture to heat and bring up to almost a boiling point. Reduce heat to simmer and add Lime Juice, Milk, Salt and Pepper to order
Cuisine: American, Vegan, Vegetarian |