Creamy Sweet Potato Avocado Soup

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Creamy Sweet Potato Avocado Soup
×

Creamy Sweet Potato Avocado Soup

Packed with vitamin A and fiber, this soup makes a light meal on its own or savory addition to dinner.

 

This Heart-Check Certified recipe is brought to you by the Hass Avocado Board.

Ingredients

Servings  6   Serving Size   1 cup

  • 4 cups lower-sodium chicken broth (or) OR
  • 4 cups low-sodium vegetable broth
  • 1 large sweet potato, peeled and cubed (about 1 lb.)
  • 1 small onion (diced)
  • 2 teaspoons honey
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon chipotle powder (to taste)
  • 2 fresh avocados (peeled, cubed)

Directions

Tip: Click on step to mark as complete.

  1. Heat broth, sweet potatoes, onion, honey, cumin, salt and chipotle powder in a large sauce pan over medium high heat. Bring to a boil; reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through. Remove from heat; cool for 10 minutes.
  2.  Add one avocado into the cooled sweet potato mixture.
  3. Puree soup using an immersion blender until smooth. Reheat before serving.
  4. Pour soup into shallow bowls. Add remaining avocado slices on top of soup.

Nutrition Facts

Creamy Sweet Potato Avocado Soup

CaloriesCalories

170 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

6g Per Serving

Nutrition Facts

Calories 170
Total Fat 8.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 190 mg
Total Carbohydrate 24 g
Dietary Fiber 6 g
Sugars 6 g
Protein 3 g

Dietary Exchanges
1 starch, 2 vegetable, 1 fat

 

Packed with vitamin A and fiber, this soup makes a light meal on its own or savory addition to dinner.

 

This Heart-Check Certified recipe is brought to you by the Hass Avocado Board.

Nutrition Facts

Creamy Sweet Potato Avocado Soup

CaloriesCalories

170 Per Serving

ProteinProtein

3g Per Serving

FiberFiber

6g Per Serving
×
Calories 170
Total Fat 8.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 190 mg
Total Carbohydrate 24 g
Dietary Fiber 6 g
Sugars 6 g
Protein 3 g

Dietary Exchanges
1 starch, 2 vegetable, 1 fat

Ingredients

Servings  6   Serving Size   1 cup

  • 4 cups lower-sodium chicken broth (or) OR
  • 4 cups low-sodium vegetable broth
  • 1 large sweet potato, peeled and cubed (about 1 lb.)
  • 1 small onion (diced)
  • 2 teaspoons honey
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon chipotle powder (to taste)
  • 2 fresh avocados (peeled, cubed)

Directions

Tip: Click on step to mark as complete.

  1. Heat broth, sweet potatoes, onion, honey, cumin, salt and chipotle powder in a large sauce pan over medium high heat. Bring to a boil; reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through. Remove from heat; cool for 10 minutes.
  2.  Add one avocado into the cooled sweet potato mixture.
  3. Puree soup using an immersion blender until smooth. Reheat before serving.
  4. Pour soup into shallow bowls. Add remaining avocado slices on top of soup.