Flexible Latin Sweet Potato Soup

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“This Latin flavored soup is so flexible that it can easily be made vegan and the garnishes and spice can be increased or decreased depending on your taste. This is a nice thick soup if you like your soup thinner increase the liquid using equal amounts of stock and milk. To save time the sweet potato can be baked the night before when you are making dinner. I spotted the original recipe on pinterest and have slightly tweaked again attesting to the flexibility of the recipe.”
1hr 15mins

Ingredients Nutrition

  • 1 lb sweet potato, can be baked the day before to save time
  • 12 cup chicken stock, for vegan vegetable broth
  • 12 cup milk, for vegan soy milk
  • 34-1 teaspoon dried chipotle powder, depending on your taste
  • 1 lime, juiced
  • salt, to taste
  • 14-12 avocado, diced
  • 1 -2 teaspoon cilantro, chopped
  • tortilla chips (optional)
  • lime, for garnish (optional)


  1. Preheat oven to 400 F and bake sweet potato 50-60 minutes till soft and tender. (can be made the night before and rewarmed in the microwave).
  2. Remove potato skins, add to blender with broth and milk. Blend until smooth adding more broth and milk if you like yours thinner.
  3. Add the chipotle powder, lime juice and salt.
  4. Pour soup in pan and warm on low being careful not to boil. (can also be warmed in bowls for about 30 seconds in the microwave).
  5. Garnish with diced avocado, cilantro and tortilla chips if using.

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