Roasted chipotle carrot & sweet potato soup

This is only my second soup recipe up on the site, but I’m already running out of ways to explain how much I love soup. It doesn’t even matter what kind — everything from my mom’s 20-hour bone broth to instant ramen from the corner store is the ultimate soul-food experience for me.

The best part about soup is that even the easiest of recipes fulfills the craving. Like this one!


Roasted chipotle carrot & sweet potato soup


  • 2 sweet potatoes
  • 4 large carrots
  • 2 shallots
  • 1 apple
  • 3 cloves garlic
  • 4 cups broth
  • 1 cup whole milk or heavy cream
  • 1 can chipotle peppers in adobo (you'll only use the whole thing if you're a bamf)
  • 3 teaspoons smoked paprika
  • Salt, pepper, thyme to taste


  1. Preheat oven to 400°F
  2. Chop sweet potatoes and carrots, arrange on baking dish. Toss in olive oil, salt, pepper and smoked paprika. Roast until slightly tender, approximately 25 minutes.
  3. When carrots and sweet potatoes are nearly finished, roughly chop shallots and apple. Add to hot olive oil in a deep pot, along with salt and pepper to taste. Cook for 5 minutes over low heat.
  4. Add mixture from the oven directly into pot, along with fresh thyme, one chipotle pepper and a teaspoon of adobo sauce. Cover with chicken broth and bring to a boil, then lower to simmer.
  5. User immersion blender to bring soup to desired consistency. Stir in milk or cream. Add more broth as you see fit to get soup to desired consistency.
  6. Top with some fresh herbs, parmesan, sour cream -- whatever tickles your fancy. Enjoy!

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