Description
A comforting and flavorful Spicy Sweet Potato Soup that perfectly balances the natural sweetness of yams with warming spices like chipotle and coriander. This hearty soup is easy to make on the stovetop, blending tender sweet potatoes into a creamy texture without cream, making it a healthy and delicious option for any season.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup chopped yellow onion
- 3 cloves garlic, finely chopped or pressed
- 1 tsp freshly grated ginger
- 4½ cups diced yams or orange sweet potatoes (about 1 1/2 lb.)
- ¼ tsp chipotle powder
- 1 tsp coriander
- 1 tsp kosher salt
- ½ tsp black pepper
- 4 cups vegetable broth
Optional Toppings
- Red pepper flakes
- Chopped parsley or cilantro
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium-high heat. Add the chopped onions and cook until translucent, about 5 minutes. Then add the garlic and freshly grated ginger, cooking for about 30 seconds until fragrant, enhancing the soup's base flavor.
- Add Sweet Potatoes and Spices: Stir in the diced sweet potatoes, chipotle powder, coriander, kosher salt, and black pepper. Mix thoroughly to coat the sweet potatoes evenly with the spices and oil to build a robust flavor foundation.
- Add Broth and Simmer: Pour in the vegetable broth and stir well, scraping the bottom of the pot to lift any browned bits for extra taste. Bring the soup to a boil, then lower heat to a simmer. Cook uncovered for 25 minutes until the broth reduces by about a quarter and the potatoes are tender to the bite.
- Puree Soup: Remove the pot from heat and use an immersion blender to puree the soup until thick and smooth, resembling the texture of butternut squash soup, which adds creaminess without dairy.
- Serve and Garnish: Ladle the hot soup into bowls and top with optional red pepper flakes for added heat and chopped parsley or cilantro for fresh herbal notes, if desired.
Notes
- You can substitute yams with orange-fleshed sweet potatoes if preferred.
- Adjust chipotle powder and red pepper flakes to control the spice level.
- An immersion blender is recommended for ease, but a countertop blender can be used carefully in batches.
- For a smoother texture, strain after blending if desired.
- Leftover soup can be refrigerated for up to 4 days or frozen for up to 3 months.