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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

Nutrition Info

257.9 calories carbohydrate: 45.4 g cholesterol: 9.5 mg fat: 6.7 g fiber: 4.7 g protein: 2.1 g saturatedFat: 1.4 g servingSize: - sodium: 1225 mg sugar: 1.4 g transFat: : - unsaturatedFat: : -

Place Bruce's® Yams Cut Sweet Potatoes and avocado in a blender or food processor, and process until smooth.
Add half & half and process 30 seconds more.
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).
Reduce heat and simmer on low for 5 minutes, stirring occasionally.
Remove from heat and stir in hot sauce.
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.

6 servings

This smooth and silky Sweet Potato & Avocado Soup has just the right amount of heat to balance out the sweet.