If the combination of sweet potato and avocado doesn’t sound like something you’d like, but you enjoy both foods on their own, trust me – you’re going to want to try this!
This soup is savory, sweet, satisfying, and velvety smooth. Once you top it with the avocado, lime juice, jalapeno, and herbs, you’re going to love this unusual combination.
Not only is this soup highly alkaline, it’s also going to deliver a few of the top beauty foods that will keep your skin looking younger, your hair shiny and thick, and your nails strong and healthy. It’s got plenty of vitamins, minerals, fiber, and good-for-you fats.
Give it a try and let me know what you think over on Facebook.
Sweet Potato Avocado Soup
1 cup mashed sweet potato (from 1 baked sweet potato, directions below)
1/2 cup vegetable broth, yeast-free
1/2 cup almond milk
1/2 can white beans (I prefer Eden Organics)
1/2 tsp. chipotle powder
1/2 tsp. cumin
1/4 tsp. sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
1/8 tsp. chili powder
1/2 Haas avocado, diced
1 wedge of lime juice, fresh squeezed
1/2 cup chopped parsley and/or spinach
1 tsp. thyme leaves 1/2 tsp. jalapeno, diced (optional)
Preheat oven to 400°F. Bake your sweet potato until tender (30-45 minutes, give or take). Carefully remove potato skin, and add the sweet potato to the blender along with the vegetable broth, beans, and almond milk. Blend on low until smooth.
Next, add your sea salt and spices and blend again.
Pour into a serving bowl, and garnish with avocado cubes, chopped spinach, chopped parsley, thyme leaves, jalapeno, and/or lime juice.
For more on which foods to avoid like your standard store-bought soups and which to eat more of (like the ingredients in this delicious homemade soup), get your copy of The Ultimate Alkaline/Acid Food Chart now for easy, clear information about hundreds of foods!