From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Sweet Potato & Chipotle Soup Recipe

Sweet Potato and Chipotle Soup recipe

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1 Tb  coconut oil

1 small white onion, chopped

Ground black pepper, to taste

½ tsp chipotle

½ tsp (heaping) ground cumin

½ tsp (heaping) nutmeg

1 cinnamon stick

2 garlic cloves, minced

2 large sweet potatoes, peeled and cut

3 C low-sodium chicken or vegetable broth

1 ¼  C unsweetened Coconut/Almond milk (or other non-dairy milk)


In a large deep pan or pot heat the coconut oil over medium-high heat.  Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin, chipotle, nutmeg and garlic and sauté until fragrant, about 1 minute. Stir in sweet potatoes, cinnamon stick, and broth. Bring to a boil; reduce to a rapid simmer, cover, and cook until sweet potatoes are soft- about 20 minutes.

Remove the cinnamon stick and discard.  Let potato mixture cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids and you can also use an immersion blender). Slowly add the non-dairy milk to each portion you blend.

Heat and serve.  It is delicious with your favorite cornbread and a green salad.

Nutritional Information: per serving

If prepared with vegetable broth, this delicious soup is vegan and gluten-free!  This recipe makes about ten cups of soup.

This recipe came to us from Debra K and her site Journey into Well-Being.

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One Comment


In the recipe it says 1/4 tsp chipotle. Is it a powder made from chipotle peppers? Could chili powder be substituted for it?


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