creamy avocado chipotle sweet potato soup

one thing i can never get enough of during the winter month's is a nice big bowl or two of homemade soup - everyone should make homemade soup more often

it really is easy - and so much better for you, not to mention a heck of a lot cheaper then canned, boxed or frozen soup which typically has loads of sodium

making your own soup can take as little as 10 minutes - you can pretty much throw anything into a soup pot pour water, stock or broth over it simmer and call it soup

and it will taste good, i promise

you know why?

because you made it and everything made at home 9 times out of 10 is better

i say 9 times out of 10 cause, you know we have all been there and have had a disaster or two- read inedible experiments or recipes that just plain go wrong

this soup is the latter - nothing but goodness in a bowl

i went back for seconds, maybe you will too

i normally always have sweet potatoes on hand or some variation of potatoes

they thicken a soup without the need to add any additional fats or cream

garlic, honey, limes and avocado are always in my everyday stash

when i buy chipolte peppers i never use the whole can, so i freeze them and use them as i need them

cumin is absolutely one of my favorite spices along with white pepper

salt, well i have a salt collection - need i say more

i am sure most of you have all of these things sitting on your counter - you do, good!

now go make some soup - but first stay a little longer and visit with me

one you have everything peeled, chopped and diced it all goes in your soup pot

along with a few cups of water & simmered for about 15 minutes until your potatoes are tender

the honey is an absolute must - it balances out the heat & spice of the chipolte & cumin

marrying all the flavors together in perfect harmony

did you know technically i am a beegan - honestly i hate labels ; but vegans that love honey are referred to as beegans - hey,  you learn something everyday

avocado gives the soup a creamy, velvety texture

lime juice is added at the very end, squeezed over and stirred brightening all the flavors

so many toppings work well here

tortilla chips for crunch

vegan sour cream for a bit of color and creaminess

if cilantro is your thing, sprinkle it around - i had no cilantro on hand so i added a bit of torn baby spinach; so, so good but not very southwestern

the soup is pureed using an immersion blender - if you are a frequent visitor you will have noticed i love pureeing soups with my immersion blender; as i have mentioned before though you can always use your blender; but really an immersion blender is so much better and faster

for those of us still in the thick of winter and day dreaming of springs arrival- this soup for you

until then, i am going to go and enjoy my soup - i  hope you do too!

Creamy Avocado Chipolte Sweet Potato Soup

serves 4

you will need:
1 avocado - skin removed and sliced
1 large sweet potato peeled and cubed
1 chipotle pepper in adobo roughly chopped
2 cloves of garlic minced
2 tsp cumin
1 tsp salt
1/2 tsp white pepper
1 tbsp raw honey or agave
juice of 1 lime
3-4 cups of water

optional toppings
cilantro
tortilla chips or strips
sour cream
sliced avocado
torn baby spinach

assembly:
in a medium soup pot or dutch oven add all ingredients EXCEPT the lime juice
add 3 1/2 cups of water to the pot
over medium to high heat bring to a boil and simmer for 15-20 or until the potatoes are tender - remove from heat and blend to desired consistency with an immersion blender or a stand blender (batch blending with the top vented allowing the steam to escape)
add the additional 1/2 cup of water if desired (or more until consistency you desire is reached) - add the juice of 1 lime and stir

once served garnish with desired toppings

enjoy!

Print this Recipe

Check out the No More Mallows Recipe Contest!