This healthy Sweet potato soup is given an extra kick of flavor with the addition of chili and lime. This ultra creamy Sweet Potato, Chili, & Lime Soup is so easy to make, nourishing, and loaded with delicious flavor. It can easily be made vegan as well.
Cozying up to a bowl of this Sweet Potato, Chili, & Lime Soup on a cold day is the perfect way to warm up. This delicious and nutritious soup is ideal for those chilly fall and winter months when all you want is something warm and comforting to get you through.
Creamy soups are the epitome of comfort food during the colder months and this healthy sweet potato soup is up there with other favorites like Creamy Coconut Carrot Soup and Roasted Butternut Squash Soup.
Sweet potatoes are delicious on their own, but the addition of a spicy kick from the chili and a citrus zing from lime balance out the natural sweetness from the potato. The end result is a delicious flavor combination that will satisfy your taste buds and belly all at once.
Not only is this soup delicious and healthy, but it is gluten-free and can be made vegan too. I love to serve it with a dollop or drizzle of lime-infused yogurt but that yogurt can easily be dairy-free, making this a vegan sweet potato soup if you need it to be.
This delicious soup is also incredibly easy to make. The soup cooks up easily on the stove top, cooled, and then pureed in a food processor or blender until smooth and creamy. If you have an immersion blender, you can save yourself the extra dishes to wash too and blitz it right in the soup pot!
Why we love this soup:
- Warming up with a bowl of nourishing soup is the best kind of cold weather meal.
- This creamy sweet potato soup is made with simple ingredients. You likely have most of the fridge and pantry staples needed for this soup on hand already.
- Sweet potatoes are delicious and nutritious. They are a great source of fiber, vitamins and minerals.
- This soup is easy to make in just 35 minutes!
- Sweet potato soup is gluten free and can be made vegan too.
- This recipe can also be made low-FODMAP with a few tweaks (e.g. ensure your chili powder doesn’t contain onion or garlic powder and that you use a low-FODMAP-friendly yogurt alternative).
- This delicious soup is loved by kiddos and adults!
Ingredients in Sweet Potato, Chili & Lime Soup
- Sweet potatoes: peeled and cubed.
- Olive oil: A little olive oil is used to saute the sweet potatoes before they are boiled.
- Herbs & Seasoning: Chili powder, a sprig of fresh thyme, salt. If you do not have fresh thyme on hand, you can replace it with with a 1/2 teaspoon dried thyme.
- Vegetable stock or vegetable broth. If you are not vegan or vegetarian, you can substitute chicken broth or chicken stock.
- Lime: Lime juice and lime zest.
- Sour cream or Greek yogurt: Replace with coconut yogurt for vegan option.
**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**
How to make Sweet Potato, Chili & Lime Soup
- Saute sweet potatoes. In a large pot or dutch oven, add oil, sweet potatoes and chili powder. Saute for a couple of minutes on medium heat.
- Boil the soup. Add the vegetable stock and thyme and increase heat to high. Bring the soup to a boil and allow it to cook until the potatoes are tender. Remove from heat and remove thyme sprig. Let the soup cool.
- Prepare the lime sour cream/yogurt. Meanwhile, mix lime juice and zest with sour cream or yogurt. Set aside.
- Puree the soup. When the soup has cooled, add it to a food processor and pulse until smooth. You may need to do this in batches depending on the size of your food processor. [If you have a stick blender, you can do this directly in the pot.] Return the pureed soup to the pot and warm through. If the soup is thick, add more stock or water to thin it out to the desired consistency. Season with salt to taste.
- Serve. Ladle soup into bowls and top the soup with a dollop of the lime sour cream or yogurt before serving.
Storing leftovers and reheating
Once the soup has cooled, place the leftovers in an airtight container and store it in the fridge. The lime flavored sour cream or yogurt mixture should also be placed in an airtight container or in a bowl covered with plastic wrap and stored in the fridge.
To reheat the soup, place it back into the saucepan and heat it over medium-low heat until it is heated through. If it has thickened, you can add a little water to thin it out again as it is reheating.
Can you freeze this soup?
Yes, this sweet potato soup can be frozen for future meals! Just place the cooled soup in a freezer safe container and freeze it.
What to serve with this sweet potato soup
We love enjoying this easy sweet potato soup recipe with a hunk of crusty bread or crispy crackers. We also like to sprinkle it with a little bit of our favorite toppings like red pepper flakes as well as hemp seeds and pumpkin seeds for added nutrition.
This cozy soup recipe also pairs well with a nice green salad or side dish like my Baked Potato Wedges, Crispy Air Fryer Greek Potatoes, or Crispy Vegetable Spring Rolls Recipe.
This healthy sweet potato soup is one of our favorite soups to warm up with on a chilly day and I hope it becomes a family favorite in your home too. I hope you enjoy this creamy soup as much as we do!
-Cathy
Check out some of my other pureed vegan soup recipes:
Acorn Squash Soup
Creamy of Celery Soup
Roasted Parsnip and Carrot Soup
Creamy Coconut Carrot Soup
Creamy Asparagus Soup
Healthy Sweet Potato, Chili & Lime Soup
Ingredients
- 2 large sweet potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 5 cups vegetable stock
- 1 sprig fresh thyme
- salt to taste
- 1 lime juice and zest
- 1/2 cup sour cream or Greek yogurt (replace with coconut yogurt for vegan option)
Instructions
- In a large pot, add oil, sweet potatoes and chili powder. Saute for a couple of minutes on medium heat.
- Add the vegetable stock and thyme and increase heat to high. Bring the soup to a boil and allow it to cook until the potatoes are tender. Remove from heat and remove thyme sprig. Let the soup cool.
- Meanwhile, mix lime juice and zest with sour cream or yogurt. Set aside.
- When the soup has cooled, add it to a food processor and pulse until smooth. You may need to do this in batches depending on the size of your food processor. [If you have a stick blender, you can do this directly in the pot.]
- Return the pureed soup to the pot and warm through. If the soup is thick, add more stock or water to thin it out to the desired consistency. Season with salt to taste.
- Ladle soup into bowls and top the soup with a dollop of the lime sour cream or yogurt before serving.
Notes
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
Nutrition
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.
