Sweet Potato & Avocado Soup

Sweet Potato & Avocado Soup
  • 1 (29 ounce) can Bruce's® Yams Cut Sweet Potatoes in Syrup, drained
  • 1 small avocado, chunked
  • 1/4 cup half-and-half cream
  • 3 (16 ounce) cartons chicken broth
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon green hot sauce, or more to taste
  • Avocado oil, for drizzling
  • Sprinkling coarse salt (optional)
  • 1 small serrano pepper, thinly sliced


  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.

04/28/2018
Sweet Potato & Avocado Soup, recipe PT15M PT1H 5 455 calories

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