Jalapeno Sweet Potato Soup

Get ready to spice things up!

This healthy Jalapeno Sweet Potato Soup is a simple, nourishing soup with a spicy twist. Thickened with sweet potatoes and spiced up with jalapenos, this soup will warm your soul! Perfectly paired with your favorite gluten-free bread for a hearty cold weather meal.

Let’s Eat!

Jalapeno Sweet Potato Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print
Served with Canyon Bakehouse Rosemary and Thyme Focaccia Bread


  • 8 cups chicken or vegetable broth, I use homemade bone broth
  • 4 lbs sweet potatoes, peeled and chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/4 tsp dried cayenne pepper or 1 fresh jalapeno, stem and seeds removed
  • 1 tsp salt
  • pepper to taste
  • 1 tbsp Grapeseed oil

     *Time Savor Tip: Prepare the sweet potatoes ahead of time by roasting in the oven on the weekend. Store in the fridge and they’ll be ready for a quick weeknight meal.


  1. In a large pot, saute onion in oil just until tender. Add garlic and cook just a couple minutes longer
  2. Add sweet potatoes, chicken broth, cumin, jalapeno, salt and pepper
  3. Cover and cook until potatoes are tender, about 20-30 minutes
  4. Use a potato masher or immersion blender to mash the potatoes
  5. Stir well and let simmer for another 20 minutes
  6. Adjust salt and pepper if needed and add additional chicken broth if desired.

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