Slow Cooker Chipotle Sweet Potato Soup (Skinny!)
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Prep Time
20 mins
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Cook Time
4 hrs
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Total Time
4 hrs 20 mins
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Servings
6 -8 servings
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Course
Main Course, Appetizer, Soup
Slow Cooker Chipotle Sweet Potato Soup (Skinny!)
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This mega creamy (WITHOUT any cream), Slow Cooker Chipotle Sweet Potato Soup is wonderfully comforting and positively can't-stop-slurping-delicious! It's is loaded with flavor and intentionally easy and cravilicious while unintentionally gluten free, dairy free and crazy healthy!
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Ingredients
Slow Cooker
- 3 pounds sweet potato peeled, chopped (about 1” cubes, or garnet yam
- 3 apple peeled, chopped, Granny Smith variety
- 1 onion chopped, medium
- 4-6 cloves garlic minced
- 1 oz. chicken stock Kitchen Basics Original brand, container
- 2 teaspoons ground cumin McCormick brand
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder McCormick brand
- 1/2 tsp EACH chipotle chili powder McCormick brand
- 1/2 tsp EACH smoked paprika
- 1/2 tsp EACH dried oregano
- 1/2 tsp EACH ground cinnamon
Add later
- 2-4 tablespoons lime juice
Garnish
- pumpkin seeds
- sour cream
- cilantro
Instructions
Slow Cooker
- Add all of the ingredients to the slow cooker except lime juice. Cook on Low for 6-8 hours or on High for 3 ½ -4 ½ hours OR until potatoes are very tender.
- Working in batches, add slow cooker contents to your blender. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). Return pureed soup to a large soup pot/Dutch oven. Repeat until all soup has been pureed.
- Stir in lime juice and salt and pepper to taste (I add an additional ½ teaspoon salt). Stir in additional chipotle chili powder for spicier if desired. Garnish individual servings with sour pumpkin seeds, cilantro and sour cream (optional).
Stove Top
- Heat one tablespoon olive oil over medium heat in a large Dutch oven/soup pot. Add onions, sweet potatoes and apples, and cook until onions are softened, about 5-7 minutes. Add garlic and saute 30 seconds.
- Add chicken broth and all seasonings. Bring to a boil, cover and reduce to a simmer for 15 to 20 minutes or until potatoes are fork tender.
- Use an immersion blender to blend until smooth or working in batches, add soup to your blender. Blend until very smooth, being careful to let smoke escape or it will explode (I leave a corner open and cover with a paper towel). Return pureed soup to a a separate pot. Repeat until all soup has been pureed.
- Stir in lime juice and salt and pepper to taste (I add an additional ½ teaspoon salt). Stir in additional chipotle chili powder for spicier if desired. Garnish individual servings with sour pumpkin seeds, cilantro and sour cream (optional).
Notes
- This soup has a mild kick and but not too adult spicy in my opinion. If you want a very kid friendly soup, then reduce or eliminate Chipotle Powder and add to taste at the end of cooking.
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