sweet potato soup in a flash


This easy and flavorful sweet potato soup is warming and bright with buttery avocado and crispy tortilla strips or chips on top.
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Servings: 2
Author: Kathy Patalsky



  • 1 sweet potato medium
  • 1 cup vegetable broth*
  • 1/2 cup non-dairy milk plain or unsweetened
  • 1 garlic clove
  • 2 Tbsp lime juice
  • 1/4-1/2 tsp chipotle powder or to taste**


  • 1 avocado diced
  • handful or tortilla chips crushed (or warmed corn tortillas, cut into strips)
  • sprinkle of smoky paprika
  • squeeze of lime juice

Optional Add-ins:

  • 1-2 tsp extra virgin olive oil
  • 1 Tbsp maple syrup
  • cayenne cumin, ginger powder and/or smoky paprika to taste
  • salt to taste


  • Warm oven to 400 degrees.
  • Pierce a few form holes in the sweet potato and bake for about an hour, or until sticky-sweet and tender. (For a quicker soup, you can boil the potato, or even use the microwave, but the flavor will not be as bold.)
  • When potato is baked, peel away skin.
  • Add to blender: sweet potato flesh, broth, non-dairy milk, garlic, lime, chipotle powder. Blend from low to high until smooth. Do a taste test and adjust seasoning to taste.
  • To warm soup, turn your blender on the ‘soup’ setting. If you do not have a soup setting, pour the soup into a small sauce pot and simmer on low heat until warmed.
  • Pour soup into serving bowls.
  • Top with diced avocado, corn chips or tortillas, a squeeze of fresh lime juice and a sprinkle of smoky paprika. Enjoy!



* water and a pinch of salt can be subbed for veggie broth, if necessary.
** if you do not have chipotle powder, sub with cayenne, smoky paprika or fresh jalapeño

Nutrition Estimate

Calories: 300kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Sodium: 548mg | Potassium: 812mg | Fiber: 9g | Sugar: 12g | Vitamin A: 9925IU | Vitamin C: 21mg | Calcium: 125mg | Iron: 1mg