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Sweet Potato & Avocado Soup

Bruce's Yams

"This smooth and silky Sweet Potato & Avocado Soup has just the right amount of heat to balance out the sweet."
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15 m servings 258 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Place Bruce's(R) 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 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. Garnish each bowl with sliced Serrano pepper.


  • Note:
  • 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.

Nutrition Facts

Per Serving: 258 calories; 6.7 g fat; 45.4 g carbohydrates; 2.1 g protein; 9 mg cholesterol; 1225 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I don't know if I did something wrong however it was bland. The picture appears that it thick and there was Nothing thick about mine. It just wasn't great