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Nutrition Facts
Serving Size 440 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 25 mg 8%
Sodium 1570 mg 65%
Total Carbohydrate 30 g 10%
Dietary Fiber 6 g 24%
Sugars 9 g
Protein 4 g
Vitamin A 270% Iron 4%
Vitamin C 50% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Sweet Potato Chipotle Soup
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 h 5 m
6  People


Recipe makes 6 Servings

1 medium poblano pepper
1 1/2 Lb sweet potatoes, washed and peeled
1 1/2 cup(s) sweet onion, very thinly sliced
1 Tbsp olive oil
2 Tsp sea salt, divided use
7 cup(s) vegetable broth
2 medium chipotle peppers in adobo sauce, removed from sauce and chopped
1/2 Tsp cumin
1/2 Tsp sage
1/2 cup(s) heavy cream
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Preheat oven to broil setting. Line a baking pan with foil. Place poblano pepper under broiler very close to heating element.
Roast on all sides until skin is blistered and blackened. Place pepper in a bowl and cover tightly with foil. Allow to sit, covered to soften skin.
Turn oven down to 450°F. Cut sweet potatoes into 1/2 inch cubes. Toss sweet potato and onions with oil and half of salt.
Roast potatoes and onions for 15 to 20 minutes or until edges are beginning to turn brown.
Add cooked potatoes and onion to a large soup pot. Peel roasted pepper and chop finely. Add roasted pepper, stock, chipotle, cumin, sage and remaining salt.
Bring to a simmer until sweet potatoes are very soft, about 15 minutes.
Using a regular blender or an immersion blender, carefully blend soup until smooth. Add cream and adjust seasoning as needed.
Chef's Note: For a wonderful homemade vegetable broth try our Umami Vegetable Broth recipe.


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