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.
Creamy Sweet Potato Avocado Soup
Calories170 Per Serving
Protein3g Per Serving
Fiber6g Per Serving
|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|
|Total Carbohydrate||24 g|
|Dietary Fiber||6 g|
1 starch, 2 vegetable, 1 fat
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)
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.
Add one avocado into the cooled sweet potato mixture.
Puree soup using an immersion blender until smooth. Reheat before serving.
Pour soup into shallow bowls. Add remaining avocado slices on top of soup.