The weather outside has been frightful lately as Manhattan has received snow twice this week and it’s currently “wintery mix”-ing things up outside. Everything’s kind of grey and eating anything other than piping hot soups is unappealing.
This soup is the meal that makes me happy lately. It’s warm and colorful, two things that are a welcome change to the drab winter surroundings as of late. The avocado piled on top adds a creamy texture and the addition of citrus and chipotle give it needed dimension and kick.
The best part may just be that it’s so simple. I can roast the sweet potatoes while I’m cooking dinner any night and set them aside in the fridge until I’m ready to make this soup. This is also a single serving recipe, which is great since sweet potatoes are on the ever-growing list of things Alex won’t eat. Which is fine, more for me!
spicy sweet potato soup
makes 1 bowl
1 large sweet potato
1 cup vegetable broth
1/2 teaspoon ground chipotle powder
1 teaspoon orange zest
2 tablespoons orange juice, freshly squeezed
1/2 teaspoon sea salt
1/2 ripe avocado, cubed
Place the sweet potato in an oven preheated to 375 degrees. Roast for 40 minutes or until fork tender. Remove from the oven and set it aside until it’s cool enough to handle. Scoop out 1 cup of the sweet potato from the skin and put it in a saucepan. Add the broth, chipotle, orange zest and juice, and sea salt. Use an immersion blender to incorporate all of the ingredients and puree until smooth. If using a blender, combine the ingredients in the blender first and then transfer to a saucepan. Cook over medium heat until heated through. Serve warm, topped with fresh avocado pieces.