Chipotle Sweet Potato Soup with Avocado

It's not hard to make lifestyle changes, and healthy food can be delicious. Unfortunately a lot of people think that eating healthy includes a lot of salad - I rarely, if ever, eat salad. We just sub in healthy versions of other foods - ground turkey for ground beef, low-fat milk for whole milk, sugar-free coffee creamer for all those wild-flavored coffee creamers, that kind of thing.

My husband is an awesome cook. I plan to occasionally post some of our favorite meals on here, particularly those that are healthy and easy to make! So here's the first of a series for you all!

Chipotle Sweet Potato Soup with Avocado <- we use a slightly modified version of this recipe, which is vegan.


Photo courtesy of lunchboxbunch.com

Ingredients:
1 cup mashed, baked sweet potato
1/2 cup chicken broth
1/2 cup coconut milk (additional if needed to adjust thickness)
salt to taste
1/2 tsp chipotle powder
1/4 cup diced avocado
3-4 crushed Marcela Valladolid Chili Lime Flaquitos (or similar brand/type of chips)
dash of seasoned chili salt

Directions:
1. Preheat oven to 400 degrees.
2. Bake your sweet potato until tender.
3. Remove potato skin, add to blender along with the broth and coconut milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste.
4. Serve with garnish or avocado and crushed chips over top.

This is seriously sooooo good! One of my favorites that Seth makes, and it's super healthy! I highly recommend you give it a try if you're looking for a delicious, quick and healthy dinner.

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