Smoky Sweet Potato Soup

Looking for a new vegetarian soup? This creamy sweet potato soup with a kick of spice from chipotles in adobo is perfect!

I’ve collaborated with OXO for this post. All opinions are my own.

I love when the weather gets cooler and I can throw a bunch of veggies in the oven to roast. Lately, sweet potatoes have been my favorite to have on hand to add to quesadillas, salads or just to eat topped with pulled chicken.

OXO was kind enough to send us some items to help kick off our roasting season, including these awesome silicone roasting racks. They are a game changer, especially for whole chickens and veggies like sweet potatoes! I like that they’re raised enough to allow the heat to go all around whatever you’re roasting to allow it to get extra crispy.

If you’ve never roasted garlic before, it’s a must! Just cut it in half, toss some salt and pepper on it and EVOO. I usually do 2-3 cloves of a time, it’s SO good.

5 from 2 votes

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Smoky Sweet Potato Soup

This vegetarian soup packs a punch with a bit of heat from chipotles in adobo. Perfect for chilly fall and winter days!

Servings: 6 bowls

Ingredients

• 2 large sweet potatoes
• 2 large yellow onions
• 1 bulb garlic
• 2 whole chipotles in adobo, chopped (less for milder heat)
• 6 cups vegetable stock
• 1/4 cup chopped cilantro
• Salt & Pepper, to taste
• Sour Cream, to top

Instructions

1. Heat oven to 425º.
   

2. Chop sweet potatoes, leaving skin on, in 1/4ths. Cut onions in half, leaving on skin. Slice garlic bulb in half, drizzle with olive oil and wrap in foil.
   

3. Roast veggies for 35-45 minutes, until golden brown. Allow to cool a it before chopping.
   

4. In a large soup pot, heat some olive oil over medium high heat. Chop roasted onions, add to pot. Remove sweet potatoes from skin, chop. Add 6-7 cloves of roasted garlic and chopped chipotles in adobo. Stir and cook for 2-3 minutes.
   

5. Slowly pour veggie stock to pot. Bring to a bubble. Add salt and pepper, to taste. Cook for 5-7 minutes.
   

6. Using a hand blender, or regular blender, carefully puree soup until smooth. Stir in cilantro (or sub parsley).
   

   
   

7. To serve, drizzle with sour cream. Also great with crumbled tortilla chips.
   

Have you tried a roasted veggie soup before? Roasted tomato & red pepper is my other favorite!