This quick and easy recipe for sweet potato soup, topped with buttery avocados from the new Healthy Happy Vegan Kitchen cookbook is a must-try! Sweet potato lovers will adore this creamy, feisty blend. For this simple recipe for sweet potato soup, you can try adding additional spices like ginger, turmeric, paprika, pepper, and cinnamon to amp up the flavor without upping the calories or sodium! I love this soup served extra thick and creamy, but you can easily thin things out simply by adding more vegetable broth, non-dairy milk, or water. Garnish this spicy sweet potato soup with slices of avocado and enjoy.
|Sweet potatoes||1 Large (or 2 small sweet potatoes)|
|Vegetable broth||1 Cup (16 tbs) (3?4 to 1 cup)|
|Maple syrup||1 Teaspoon (grade B maple syrup)|
|Chipotle powder||1 Teaspoon|
|Virgin coconut oil||1 Teaspoon|
|Sea salt||To Taste|
|Freshly ground black pepper||To Taste|
|Avocado||1/2 (diced and tossed in fresh lime juice)|
Preheat the oven to 400F.
Poke a few holes in the potato using a fork. Bake the sweet potato until tender, sticky, and sweet, about 60 minutes.
Remove the skin and place the flesh in a high-speed blender.
Add the broth, the nondairy milk, maple syrup, chipotle powder, coconut oil, and salt and pepper to taste and blend until smooth.
For Blendtec: Blend on High Speed. Blend for about 30 seconds if potatoes are hot and 4-6 minutes if cold, until steam escapes the lid.
For Vitamix: Start on Variable Speed 1. Turn the machine on and slowly increase to Variable Speed 10/High. Blend for about 30 seconds if potatoes are hot and 4-6 minutes if cold, until steam escapes the lid.
For thinner soup, add a few more splashes of the broth or any of the liquids.
Transfer the soup to a saucepan and simmer over low heat until ready to serve.
Garnish with the avocado over the top and serve.