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
Calories
Protein
Fiber
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
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.
-
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.
