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Roasted Sweet Potato and Chipotle Creamy Soup

  • Roasted Sweet Potato and Chipotle Creamy Soup


    • 4 medium sweet potatoes
    • 1 tablespoon olive oil
    • 1 large onion, chopped
    • 1/4 cup chipotle seasoning
    • 4 garlic cloves
    • 9 cups vegetable or chicken stock
    • 1/2 cup dry white wine
    • 2 teaspoons fresh thyme
    • 1/2 cup plain Greek yogurt
    • 1 teaspoon adobo sauce, made from chipotle peppers


    1. Preheat the oven to 400 F. Prick the potatoes and roast until very tender, about 1 1/2 hours. Once cool, peel and place in a medium bowl.
    2. Heat the olive oil in a large pot and sauté the onion until golden, about 8 minutes.
    3. Add the sweet potatoes, chipotle seasoning, garlic, and 8 cups of the stock. Simmer 20 minutes.
    4. Add the wine and thyme, and cook 5 minutes longer.
    5. Combine the Greek yogurt and adobo sauce in a small bowl.
    6. Puree the soup mixture in batches. Add last cup of stock to desired thickness.
    7. Top with a dollop of Greek yogurt/ adobo sauce mixture.


    4 servings


    Dana-Farber/Brigham and Women's Cancer Center

  • Nutrition Tip

    Combining the natural sweet flavors of sweet potato with herbs, chipotle seasoning, and Greek yogurt yields a creamy soup that your taste buds will love. The spicy flavors in this recipe may help to hide any “off” taste, bitterness, or metallic tastes that can sometimes result from cancer treatment.

    Enjoy this nutritious and delicious soup as a great source of vitamin A, vitamin C, vitamin B6, fiber, manganese, potassium, and antioxidants

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  • Roasted Sweet Potato and Chipotle Creamy Soup nutrition facts