Smoky Sweet Potato Soup


2 cups mashed sweet potato (from a baked sweet potato – see below)
2 cups chicken broth
1 cup lowfat milk
Zest from ½ a large orange
1 tsp. smoked paprika
½ tsp. chili powder (or use chipotle powder if you have it)
Salt & pepper to taste
1 diced avocado
Seasoned tortilla strips
Lime wedges


Preheat oven to 400 degrees and pierce the sweet potatoes all over with a fork before baking until tender (about an hour, depending on the size).
Let the potatoes cool, then remove potato skin, add to a blender along with the broth, orange zest and milk. Blend on low until smooth. You can also do this in a pot with an immersion blender.
Add in the salt & pepper to taste, chili powder and smoked paprika. Heat on top of the stove until simmering (stir occasionally), let simmer for 10-15 minutes to blend the flavors.
Serve with avocado, tortilla strips and a squeeze of lime juice on top.


I love a potato soup, but I hadn't really thought much about turning sweet potatoes into a soup before. This recipe really puts a new twist on the traditional flavor of sweet potatoes, highlighting their flavor with a smokey/chipotle element.


4 Servings


Monday, April 7, 2014 - 6:24am


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