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Chipotle Sweet Potato Soup

The Foodie Physician
Nutrient-packed sweet potatoes are pureed with smoky chipotles in adobo and creamy Greek yogurt in this comforting cold weather soup. 
4.67 from 6 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American
Servings 6
Calories 202 kcal


  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 ½ teaspoons minced chipotles in adobo
  • 1 teaspoon ground cumin
  • 2 lbs. sweet potatoes (about 4 medium), peeled and chopped
  • 1 quart (4 cups) low sodium chicken or vegetable broth
  • 2 cups water
  • Salt and pepper
  • ¾ cup nonfat Greek yogurt plus extra for garnish
  • 2 tablespoons chopped cilantro


  • Heat the oil in large pot over medium high heat and add the onion. Sauté until softened, 5-6 minutes. Stir in the garlic, chipotles and cumin and cook another minute until fragrant. Add the sweet potatoes, broth, water, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil then reduce heat to a simmer.
  • Cover and cook 20 minutes until sweet potatoes are tender. Using an immersion blender, puree the soup until smooth. Add the yogurt and continue to puree until it is all incorporated. Alternatively, you can transfer the soup and yogurt to a blender and puree it in batches.
  • Ladle the soup into bowls and top with a dollop of yogurt. Swirl the yogurt in a decorative pattern and garnish with cilantro.


Calories: 202kcal | Carbohydrates: 35.8g | Protein: 8.8g | Fat: 3.3g | Saturated Fat: 0.6g | Fiber: 4.9g
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