Sweet Potato & Avocado Soup
Prep Time 7 Minutes
Servings 6

Sweet Potato & Avocado Soup

This smooth and silky Sweet Potato & Avocado Soup has just the right amount of heat to balance out the sweet.

Nutrition Info Per Serving


  • 1 (15 oz.) can Bruce’s Yams Cut Sweet Potatoes; drained
  • 1 small avocado; chunked
  • 1/4 cup half & half cream
  • 3 (16 oz.) cans chicken broth
  • 1/2 tsp. ground white pepper
  • 1 tsp. green hot sauce
  • avocado oil for drizzling
  • sprinkling of coarse salt
  • 1 small Serrano pepper; sliced thin

Steps to Prepare

  1. Place Bruce’s Yams Cut Sweet Potatoes and avocado in a blender or food processor, and process until smooth.
  2. Add half & half and process 30 seconds more.
  3. Transfer sweet potato mixture to a large saucepan along with chicken broth and white pepper. Heat until small bubbles appear around the edge of saucepan (do NOT let boil).
  4. Reduce heat and simmer on low for 5 minutes; stirring occasionally.
  5. Remove from heat and stir in hot sauce.
  6. Divide between 6 warmed soup bowls and drizzle with avocado oil and sprinkle with a tiny amount of salt.
  7. Garnish each bowl with sliced Serrano pepper.

The recipe in the photo was made using bacon avocados, yielding a golden color. If made with Hass avocados, the result will be more green in nature.