Avocados are wonderfully versatile, and you find them in all kinds of recipes– on BLTs, in salads, salsas, even desserts. They also add a creaminess to soup that leaves one feeling satisfied without using any cream or coconut milk. If this soup sounds odd, trust me and give it a whirl. It’s easy, and it has a distinctly Southwestern taste, a nice balance of sweet and spicy.
A warning: This soup is spicy!! If you don’t like spice, skip the jalapenos.
This is a doubled and altered version of the recipe here.
2 sweet potatoes, peeled and chopped into dice-sized pieces
2 avocados, peeled and chopped
1-1/2 jalapenos, minced
2 tsp applewood smoked salt (This stuff adds a wonderful bacony taste to things)
1 Tbsp cumin
ground black pepper, to taste
7 cups water
1 Tbsp fresh cilantro (optional)
Combine everything but the lime and cilantro in a pot. Bring to a boil for 15-20 minutes, then puree til smooth. Taste and adjust the seasonings as needed. Squeeze in the juice of one lime just before serving, and garnish with cilantro if desired.