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Sweet Potato Chipotle Soup High Protein Comfort in a Bowl
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Sweet Potato Chipotle Soup High Protein Comfort in a Bowl

Sweet potatoes, yellow onion, and whole garlic cloves roasted at 400°F until caramelized and tender, then blended smooth with chipotle peppers in adobo sauce, tomato paste, bone broth, and silken tofu or cottage cheese for a silky, smoky, protein-rich soup delivering 17 grams of protein and just 245 calories per serving finished with lime juice and served with Greek yogurt, fresh cilantro, crumbled feta, and a drizzle of chili oil.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Soup
Servings: 5

Ingredients

  • For the Soup:
  • 2 large sweet potatoes approximately 2 pounds peeled and chopped into 1–2 inch chunks
  • 1 medium yellow onion roughly chopped
  • 6 garlic cloves whole with peels left on peels slip off easily after roasting
  • 1 –2 chipotle peppers in adobo sauce start with 1 for mild heat — 2 for spicy
  • 1 tablespoon tomato paste
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper or chili powder
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 4 cups bone broth or vegetable broth for vegetarian version
  • 1 cup water plus more for adjusting consistency
  • 1 block soft or silken tofu OR ½ cup full-fat cottage cheese silken tofu creates the silkiest texture — cottage cheese curds disappear completely when blended
  • Juice of ½ large lime
  • For Toppings add at serving time only — never before storage:
  • Plain Greek yogurt for swirling
  • Fresh cilantro or flat-leaf parsley
  • Crumbled feta cheese or cotija cheese
  • Chili oil or extra virgin olive oil for drizzling
  • Lime wedges for serving

Instructions

  • Preheat oven to 400°F and allow to fully preheat before vegetables go in.
  • Peel and chop sweet potatoes into roughly equal 1–2 inch chunks for even roasting.
  • Roughly chop yellow onion and leave garlic cloves whole with peels on — peels protect the garlic during roasting and slip off easily afterward.
  • Spread sweet potato chunks, chopped onion, and whole garlic cloves in a single even layer on an oven-safe baking tray — do not crowd.
  • Drizzle with 1 tablespoon olive oil and sprinkle with smoked paprika, chili powder, cumin, salt, and black pepper — toss everything together until all vegetables are evenly coated with oil and spices.
  • Roast for 55–60 minutes stirring once halfway through at the 28–30 minute mark — vegetables are done when sweet potatoes are completely tender with caramelized edges and onion is golden and slightly charred.
  • Remove from oven and allow to cool for 5 minutes — slip garlic cloves out of their peels before blending.
  • Transfer all roasted vegetables including peeled garlic cloves to a high-powered blender.
  • Add bone broth, chipotle peppers in adobo sauce, tomato paste, silken tofu or cottage cheese, and lime juice to the blender.
  • Blend on high speed until completely smooth and creamy — blend thoroughly until no vegetable pieces cottage cheese curds or tofu chunks remain — the protein source will disappear completely into the soup creating a silky texture.
  • If soup is too thick add water gradually starting with ½ cup — blend again to incorporate — add more water as needed to reach a creamy pourable consistency that coats the back of a spoon.
  • Taste and adjust seasoning — add more salt to bring out flavors, more lime juice for brightness, or additional chipotle pepper for more heat.
  • Pour hot soup into serving bowls.
  • Add a generous swirl of plain Greek yogurt to each bowl.
  • Scatter fresh cilantro or parsley over the top.
  • Add crumbled feta or cotija cheese.
  • Drizzle with chili oil or extra virgin olive oil.
  • Add a lime wedge on the side and serve immediately.