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“I must say, I wasn't sure how this would turn out because I couldn't picture these spices together. It's actually very good and quite flavorful. This could be a starter or a meal, depending on your mood. Yum!”

Ingredients Nutrition


  1. Heat the olive oil on medium low in a large soup pot.
  2. Cook the onions, celery, and carrot for 10 minutes (stirring occasionally).
  3. Add the garlic and cook for one more minute.
  4. Add the sweet potatoes, broth, chipotles, ginger, cinnamon, cloves, and nutmeg to the pot.
  5. Bring to a boil and then simmer, covered for 20 minutes or until sweet potatoes are tender.
  6. Let the soup cool, and then in batches puree it in the blender. If you prefer, you can use an immersion blender in the pot instead.
  7. Once the soup has been pureed, stir in the lime juice and add salt and black pepper to taste.
  8. Serve topped with a dollop of sour cream and some of the chopped cinnamon-chipotle pecans.
  9. Cinnamon-Chipotle Pecans:.
  10. Melt the butter in a skillet on low heat.
  11. Add the pecans and stir them until they are covered in butter.
  12. Add the cinnamon and chipotle powder and stir to coat.
  13. Cook the pecans, stirring frequently for 10 minutes.
  14. Salt to taste.
  15. *If you have cooked sweet potato leftovers, you can add them instead and lessen the cooking time to about 5 minutes.

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