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Sweet Potato, Tomato and Chipotle Soup

Recipes | May 4, 2017 | By

Sweet Potato, Tomato and Chipotle Soup


  • 2 tablespoons extra-virgin olive oil
  • 1 large red onion (diced)
  • 3 cloves garlic (chopped)
  • 2 stalks celery (sliced)
  • 3 carrots (peeled and sliced)
  • 3 large sweet potatoes (peeled, quartered, and sliced thickly)
  • 1 can (400g diced tomatoes)
  • 4 cups vegetable stock
  • ½ cup maple syrup
  • 2 chipotles (smoke-dried jalapeno)
  • 2 teaspoons sea salt


  • In a heavy 5.5 litre stockpot over medium heat, heat the olive oil.
  • Add the onion and garlic, and sauté for 3 to 5 minutes. Add the celery and carrots, and cook until softened.
  • Add the sweet potatoes, tomatoes, and stock. Bring to a boil.
  • Turn down the heat and simmer for 30 to 40 minutes, or until all the vegetables are softened.
  • Add the maple syrup, chipotles, and salt.
  • Purée until completely smooth, either with an immersion blender or in smaller batches in a regular blender.


Tip: Never fill a blender more than halfway when puréeing hot foods; you'll avoid some painful burns!