Published by Ashley Palmer.

This time of year, pumpkins, squash, and sweet potatoescan be found everywhere. This tasty recipe combines my favorite orange vegetable, sweet potatoes, with spicy chipotle peppers and sweet maple syrup. This soup is perfect to sip while curled up next to a warm fire. You can also serve it at a holiday get-together or make it in bulk and freeze it. Enjoy!

The following recipe comes from Carolyn Scott-Hamilton of

Maple-Chipotle Sweet-Potato Bisque
4–5 small or medium sweet potatoes, washed, peeled, and cubed
1 cup plain soy milk (extra if you want a thinner soup)
1 chipotle pepper in adobo sauce
1/4 cup maple syrup
1/2 cup vegan sour cream
1/4 cup softened vegan butter
Salt and pepper, to taste

  • Boil the sweet potatoes until tender, then place in a large bowl.
  • In a food processor or using an immersion blender, pulse the soy milk and chipotle with adobo sauce until well blended. Pour into a saucepan and bring to a simmer.
  • Add the maple syrup, vegan sour cream, vegan butter, salt, and pepper. Pour over the cooked sweet potatoes and mix together with an immersion blender or a hand mixer.

Makes 6 servings

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