This creamy soup has a hint of heat and goes great with crunchy tortilla chips, fresh sliced avocado and a swirl of sour cream.
- 1 sweet potato, peeled and cubed
- 1 avocado, pitted, peeled and sliced (plus one for garnish)
- 3 cups of water
- 2 cloves of garlic, chopped or minced
- 1 jalapeno, fresh or from a jar, seeds removed and sliced
- 2 teaspoons Cumin
- 1 TBSP honey
- juice of one lime
- 1 teaspoon salt
- 1/2 teaspoon pepper
Combine all ingredients in a stockpot or Dutch oven on the stove top and heat to boiling, then simmer over medium heat for 15-20 minutes or until sweet potatoes are softened. Mash a bit by hand, then let cool. Transfer to a blender once it’s no longer steaming (or use a handheld immersion blender) to puree into a smooth soup. Serve plain, or top with sour cream, tortilla chips & fresh avocado slices. Delicious.