Chipotle Sweet Potato Soup with Bell Pepper Bacon Salsa
Warm up your table with this bold and creamy Chipotle Sweet Potato Soup with Bell Pepper Bacon Salsa, a feast for both the eyes and the palate. This recipe combines the natural sweetness of tender sweet potatoes with the smoky heat of chipotle peppers, all blended to velvety perfection with a swirl of rich coconut milk. The highlight? A vibrant salsa made with crisp red and yellow bell peppers, zesty lime, fresh cilantro, and crumbled bacon for a savory crunch, adding layers of texture and flavor. Perfect for cozy weeknight dinners or gatherings, this gluten-free soup comes together in just 45 minutes and is easily customizable with a garnish of ripe avocado. Bursting with bold flavors and contrasting textures, this dish will quickly become your new cold-weather favorite.
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) sweet potatoes
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 4 minced garlic cloves
- 2 pieces (finely chopped) chipotle peppers in adobo sauce
- 5 cups vegetable stock
- 1 cup unsweetened coconut milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 medium (diced) red bell pepper
- 1 medium (diced) yellow bell pepper
- 4 slices (crumbled) cooked bacon
- 2 tablespoons lime juice
- 0.25 cup (chopped) cilantro
- 1 sliced (for garnish, optional) avocado
Instructions
Peel the sweet potatoes and chop them into roughly 1-inch cubes. Set aside.
In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and chipotle peppers to the pot and cook for 1-2 minutes, stirring frequently, until fragrant.
Stir in the chopped sweet potatoes, vegetable stock, salt, black pepper, and paprika. Bring to a boil, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the sweet potatoes are fork-tender.
While the soup simmers, prepare the bell pepper bacon salsa. In a mixing bowl, combine the diced red and yellow bell peppers, crumbled bacon, lime juice, and chopped cilantro. Stir well and set aside.
Once the sweet potatoes are tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender in batches and puree, being careful with the hot liquid.
Stir in the coconut milk and adjust seasoning with more salt or black pepper as needed. Return the pot to low heat and warm through, if necessary.
Ladle the soup into bowls and top with a generous spoonful of the bell pepper bacon salsa. Garnish with sliced avocado, if desired, and serve immediately.
Nutrition Facts
Calories |
3795 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 5218 mg | 227% | |
| Total Carbohydrate | 788.5 g | 287% | |
| Dietary Fiber | 119.2 g | 426% | |
| Total Sugars | 177.7 g | ||
| Protein | 72.9 g | 146% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1643 mg | 126% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 1386 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
