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Warmly spiced sweet potatoes, apples, and onions are roasted and given a kick with Chipotle in this Smokey + Spicy Sweet Potato Soup.

Bowl of sweet potato soup with colorful root chips and green herbs scattered over the top.

Hands holding bowl of sweet potato soup.

Close up of hand stirring blended sweet potato soup in blender.

Baking sheet full of seasoned sweet potatoes, onions, and apples.

Spilled bag of root vegetable chips.

Fall is undoubtedly the theme here. When you spoon into this cozy bowl of goodness, you’ll be scooping up a perfect balance of spicy, savory, sweet, and smokey. At the developing stages of this recipe I was pretty torn on where to take my flavors; curry and ginger are always big hits when it comes to sweet potato soups. But the Internet is brimming with those!

In an effort to tap into some true fall vibes, I brought in the flavors that remind me of fall the most; nutmeg, cinnamon, apples, smokiness. I decided that I could make these flavors work. Sweet potatoes are incredibly versatile—welcoming both the sweet and savory.

I tossed sweet potatoes, apples, and onions in some warming spices, then roasted them until golden and tender. After that, I pureed the lot with some veg broth and added some smokey chipotle hot sauce to heat things up; an extra swirl of chipotle hot sauce over a prepared bowl does wonders. And to add some crunch, I sprinkled crumbled root vegetable chips on top. Croutons or toasted pepitas would also do well!

I can promise you this: you will not miss the curry or ginger. This is SUCH a fun change of pace for a sweet potato soup :)

This is my second soup recipe in a short period of time, but if I know you, I know you won’t mind! Soup season seems to be big here at Killing Thyme.

With that, if you’re looking for more soup recipes, I’ve got you covered:

I do hope you give this smokey and spicy sweet potato soup a whirl, though. If you do, stop by to let me know what you think!

Away from the table…

I tried the *best* porter earlier this week: Thrilla in Vanilla by Double Barley Brewing. If stouts and porters are your thing, I highly recommend you seek this one out.

Audiobooks! I’m currently listening to my first audiobook ever: Know My Name by Chanel Miller. I’m definitely more of the curl-up-with-a-book type, but I really wanted to give this woman her voice. And I’m glad I did. This audiobook is a must-listen.

If you live here in Raleigh or the surrounding area, and shopping sustainable and supporting local is your thing, go to Weaver Street Market. I’m obsessed. I went to the one downtown last night and was heart-eyed the entire time. We snagged some artisanal goodies to make homemade pizza, smoked fresh mozzarella (am I dreaming?), and Chai-Spiced peanut and almond butter. I already can’t wait to go back!

Close up of bowl of sweet potato soup with veggie chips scattered on top.

If you try this recipe or create your own variation, let me know in the comments! I love connecting with you. Then snap a photo and tag me on the Insta @killing__thyme to be featured in our newsletter.

5 from 1 vote

Smokey + Spicy Sweet Potato Soup {Roasted Sweet Potato Soup}

Warmly spiced sweet potatoes, apples, and onions are roasted and given a kick with Chipotle in this Smokey + Spicy Sweet Potato Soup.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 people
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  • High-Powered Blender
  • Baking Sheet


  • 4 cups cubed sweet potato, peeled (about 2 sweet potatoes), I cube my sweet potatoes about .5 x .5" so they roast quickly.
  • 2 gala apples, peeled and sliced
  • 1 yellow onion, peeled and sliced into wedges
  • 3 garlic cloves, peeled and smashed
  • 2 TBSP olive oil
  • 1 tsp kosher salt
  • 1/4 tsp Cracked black pepper
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cinnamon
  • 2 tsp smoked paprika
  • 4 cups vegetable broth
  • 2 tsp Chipotle hot sauce, plus extra for drizzle

Optional Garnishes.

  • Vegetable or root chips
  • Fresh chopped parsley


  • Preheat oven to 350º F.
  • Place cubed sweet potatoes, sliced apples, onion wedges, and garlic cloves in a bowl. Drizzle olive oil on top, and add salt, pepper, nutmeg, cinnamon, and smoked paprika. Toss to coat, then transfer to a baking sheet, evenly spreading all of the ingredients. Roast for 35 minutes or until sweet potatoes are tender and can be pierced with a fork.
  • When done, transfer the roasted sweet potatoes, apples, and onions to a high-powered blender. (Depending on your blender, you might have to do this in batches.) Add the vegetable broth and chipotle hot sauce. Blend on high until the mixture is completely puréed, leaving you with a velvety smooth texture.
  • Transfer to bowls, drizzle with extra chipotle hot sauce, and top with vegetable/root chips and fresh parsley. (Feel free to use croutons instead, or serve with bread).
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5 from 1 vote

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  1. 5 stars
    Whipped this bad boy up for my wife and I last night and it was incredible! I made a double batch and only added three apples instead of four, which I think worked out as my apples were pretty large. Also, I skipped the Chipotle Drizzle as I didn’t have it in the pantry and made for a milder version, yet still tasty. Will be absolutely adding this one to the recipe box =)

    1. I’m so so happy to hear this, Spencer! I’m so glad this recipe has finally gotten some love. It’s a favorite of mine :)

  2. Hello!🙂 I am very excited to make this soup; it sounds delicious for Fall. I don’t see any instructions in regards to the garlic. Should that be roasted or thrown into the blender?

    Thank you!

    1. D’oh! Yes. The garlic should be roasted with everything else. I just added that, I’m so glad you caught that and brought it to my attention. Thans, Gina!! I hope you love the soup. Keep me posted :)