This recipe for creamy sweet potato soup puts a fresh latin spin on a traditional winter favorite. Avocado is used for texture, onion and lime for flavor, and hot sauce for kick, creating a fiesta for your taste buds. And on top of all that it’s super simple to make. Try it as an easy and unique side dish next time you whip up a fajita or taco salad. You won’t be disappointed!
Ingredients:
3 large sweet potatoes
2 ripe avocados
1 large yellow onion chopped
1 T chopped garlic
32oz chicken broth or vegetable broth
1 8oz c v8 vegetable juice
1 T apple cider vinegar
1-2 squeezed limes
1 t hot sauce
Salt to taste
Step 1: In a large sauce pan melt butter.
Step 2: Add onion over medium heat and cook for 3-4 minutes.
Step 3: Add garlic and cook additional 1 minute.
Step 4: Skin sweet potatoes.
Step 5: Chop and add to pan.
Step 6: Add broth.
Step 7: Add lime juice.
Step 8: Add vegetable juice, salt, apple cider vinegar and hot sauce.
Step 9: Bring to low boil and allow potatoes to soften to fork touch.
Step 10: Remove from heat and pour into food processor with 1 avocado, and blend until smooth.
Step 11: Serve hot and with diced avocado or favorite toppings.
For easy printing, print recipe below.
- 3 large sweet potatoes
- 1 ripe avocado
- 1 large yellow onion, chopped
- 1 T chopped garlic
- 32 oz chicken broth or vegetable broth
- 1 8 oz c v8 vegetable juice
- 1 T apple cider vinegar
- 1-2 squeezed limes
- 1 t hot sauce
- Sea salt to taste
- In a large sauce pan melt butter and add onion over medium heat and cook for 3-4 minutes.
- Add garlic and cook additional 1 minute.
- Skin and chop sweet potatoes and add to pan along with broth, vegetable juice, salt, lime juice, apple cider vinegar and hot sauce.
- Bring to low boil and allow potatoes to soften to fork touch.
- Remove from heat and pour into food processor with 1 avocado.
- Blend until smooth.
- Serve hot and with diced avocado or favorite toppings.
Enjoy!
