This week is all about the avocado. So far we've seen it in a pesto, a topping for your breakfast and today you'll see it as a garnish for a beautiful and delicious Sweet Pototo Soup. When it comes to food I know I throw around the words "favorite" and "love" a lot, but sweet potatoes and avocados are some of my favorite foods. They are definitely things I have to have year round regardless of when they are in season.
I haven't had a chance to visit the local Winter Farmers Market has just opened this weekend, but I did get to get some great organic sweet potatoes from Trader Joes. There are so many great ways to enjoy them, but this past weekend I decided to make soup. Whenever I'm in doubt of what to do with fresh veggies, I usually opt for a soup.
Like most of my soups, I start off by throwing the veggies in the oven. I just through the oven on 350, wrapped 3 sweet potatoes in tin foil, and let bake until tender. If you were trying to save time you could always microwave them but I prefer the oven. Often I'll add olive oil to whatever I'm roasting but because I would be discarding the skins, I didn't bother.
Let the potatoes to cool slightly before touching. Slice open and scoop the flesh into a pot. Set to medium heat and add 2 cups of vegetable stock. Use a potato masher to break down to large pieces of potato. Next use your immersion blender to start blending the soup. You'll likely need more liquid, the size of the potatoes will determine how much. I ended up adding another cup of vegetable stock and a cup of coconut milk (because I had it on hand). You can stick to vegetable/chicken stock or just water depending on how thick you like your soup.
When the soup got to a simmer I turned the heat down to low. That's when I added pepper, sea salt, paprika, and a dash of cumin to taste.
The soup itself is very simple, but it's the garnishes that make it special. Serve with cubed avocado and crushed blue tortilla chips on top and a wedge of lime on the side.
- 3 medium sweet potatoes
- 2 cups of vegetable broth
- 1 cup of low fat coconut milk
- 2 tsp smoked paprika
- 1 tsp cumin powder
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/4 avocado for garnish for serving
- Set oven to 350. Clean sweet potatoes and dry them off.
- Wrap sweet potatoes in foil and bake in oven about 40 mins or until fork tender.
- Let cool slightly, and when they can be easily handled, cut open sweet potatoes and scoop out insides.
- Begin to heat a medium to large size pot to medium low.
- Add sweet potatoes, spices and 1 cup of coconut milk to pot. Use a masher to begin to break up sweet potato.
- Begin to add some of the vegetable broth, about 1/2 cup at a time. Begin to puree soup with immersion blender. Continue to slowly add vegetable broth until you get to the desired thickness of soup. For thicker soup you will probably only need about 1 cup... for thinner soup, use up to 2 cups*.
- Turn heat up until the soup starts to bubble and then return to a slow simmer and let cook for another 10 mins.
- Serve with diced avocado, crushed tortilla chips and a squeeze of lime.
- * The amount of vegetable stock needed varies greatly depending on the size of your sweet potatoes and preference.