Name: Sweet Potato & Avocado Soup
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 6 servings
Ingredients: 1 (29 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained; 1 small avocado, chunked; ¼ cup half-and-half cream; 3 (16 ounce) cartons chicken broth; ½ teaspoon ground white pepper; 1 teaspoon green hot sauce, or more to taste; Avocado oil, for drizzling; 1 pinch Sprinkling coarse salt; 1 small serrano pepper, thinly sliced

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

1 (29 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
1 small avocado, chunked
¼ cup half-and-half cream
3 (16 ounce) cartons chicken broth
½ teaspoon ground white pepper
1 teaspoon green hot sauce, or more to taste
Avocado oil, for drizzling
1 pinch Sprinkling coarse salt
1 small serrano pepper, thinly sliced

Directions

Step 1

Place Bruce's® Yams Cut Sweet Potatoes and avocado in a blender or food processor, and process until smooth.

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Step 2

Add half & half and process 30 seconds more.
Step 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).
Step 4

Reduce heat and simmer on low for 5 minutes; stirring occasionally.
Step 5

Remove from heat and stir in hot sauce.
Step 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; protein 2.1g; carbohydrates 45.4g; fat 6.7g; cholesterol 9.5mg; sodium 1225mg. Full Nutrition

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