The Foodie Physician: Dining with the Doc: Chipotle Sweet Potato Soup

Dining with the Doc: Chipotle Sweet Potato Soup

Chase away the last days of winter with this comforting soup dish.  My Chipotle Sweet Potato Soup is a quick and easy one pot dish that the whole family will love. Paired with a salad or toasted whole grain bread, it’s perfect for a light supper.  

Sweet potatoes are packed with several nutrients and antioxidants including Vitamin A, Vitamin C, B Vitamins, potassium and manganese.  They are also a rich source of fiber, which is important for digestive health and helps keep you feeling full longer.  Chipotles in adobo add a spicy, smoky flavor to the soup that nicely compliments the sweet potatoes.  Feel free to start with a small amount and add more depending on how spicy you want it.  Greek yogurt adds creaminess to the soup as well as a boost of protein and calcium.  I like to swirl in some more Greek yogurt along with fresh cilantro just before serving for bright, fresh flavor. 

This is just one of the many recipes in my soon-to-be-released cookbook The Greek Yogurt Diet. CLICK HERE to order a copy!

Chipotle Sweet Potato Soup
Makes 6 servings

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.  Saut√© 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 cooked.  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.

One serving with topping: Calories 202; Fat 3.25g (Sat 0.6g); Protein 8.8g; Carb 35.8g; Fiber 4.9g


  1. A nice, simple and healthy soup as a quick substitute for a meal on a cold day!
    Pictures are awesome.

  2. I made this with my girlfriend, very nice :)




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