January is in full swing. And with it comes the desire to “clean house”. Your body house, that is. It’s very tempting to just stop eating all together (don’t do that). Or to embark on a hard-core juice cleanse. (Brrrr, don’t do that either.) My favourite thing to eat to nourish my soul, and to make me feel okay about an overindulgent holiday, is to eat soup.

It’s simply the best this time of year. Soup flushes out your system, provides warming liquids, digests easily, is often made with nourishing bone broth, usually contains a vegetable or two. What can go wrong? If you can resist adding croutons or cream then even better.

I love this sweet potato soup. It’s flavours are simple and lovely. But the best part is it is SO easy to make and literally whips up in minutes. Top it with some lovely grains or a bit of cilantro and yogurt and you’re away to the races!! And sweet potatoes are such an amazing source of beta carotene which lead to the beautiful benefits of Vitamin A (strengthens eyesight, immunity and is full of antioxidants). They’re also high in potassium, magnesium, Vitamin D, Vitamin C. ALL GOOD THINGS.

My favourite part about sweet potatoes are their natural sweetness. It’s great if you’re trying to get through some crazy, post-holiday, sugar cravings!! They’re not going to affect your blood sugar like regular potatoes or even fruit. So eat in abundance.

The chipotle is certainly a kick. If you don’t dig spicy food consider leaving it out. But the flavour is wonderful, if you can handle it. And the yogurt makes it more cooling.

Chipotle Sweet Potato Soup
Author: Sara Bradford
Recipe type: Soup
  • 2 Tbsp coconut oil
  • ½ yellow onion, chipped
  • 2 – 3 cloves garlic, minced
  • 1 large sweet potato, chopped (could use canned if you need to speed things up)
  • ½ – 1 tsp chipotle puree (just a smidgen if too spicy)
  • 2 cups bone broth, veg broth, or water (more to thin)
  • Sea salt and fresh ground pepper
  • Fresh cilantro, chopped
  • Optional: plain yogurt (with lime juice and minced cilantro)
  • Optional: millet with liquid smoke
  1. Saute onion and garlic in coconut oil for a few minutes
  2. Add sweet potato and chipotle puree
  3. Add broth and simmer 20 to 30 minutes, until sweet potato is very soft
  4. Puree in a food processor
  5. Serve topped with cilantro, yogurt, and millet (optional)


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Sweet potatoes are such an amazing source of beta carotene which lead to the beautiful benefits of Vitamin A (strengthens eyesight, immunity and is full of antioxidants). They're also high in potassium, magnesium, Vitamin D, Vitamin C, and I love how naturally sweet they are. Try this Chipotle Sweet Potato Soup - it's the perfect combination of sweet and spicy and an excellent comfort food for a cold winter's day!

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Sarah Bradford
Sarah Bradford
Sara Bradford is as passionate about her cocktails and duck fat as she is about green smoothies. And thinks real, whole, awesome food should taste delicious no matter what. A culinary nutritionist who takes (and leads) group cleanses by storm — all the while knowing the most toxic ingredient is guilt. Her company’s work at Nourish ~ Real Food allows her to wade through the nutrition b.s. by providing hilarious wisdom and delicious recipes.

This is an excerpt from the article Chipotle Sweet Potato Soup which originally appeared on http://www.cloudywithachanceofwine.com/.