It’s Fall, so let’s eat like it! Here is a really fresh twist for sweet potatoes. This soup is really easy to make and almost addicting! The flavor combo with the heat from Chipotle chils and the fresh lime are a great way to offset the natural sweetness and creaminess of a sweet potato.
Here’s the low down on how to make it. I just ate 3 bowls of it, so time for a nap. Enjoy!
Preparation Time: 30 minutes
4 Medium Sweet Potatoes, peeled and cut into large chunks.
5 Cloves Garlic, peeled
1/4 Cup Agave Nectar
2 Chipotle Chilis in Adobo Sauce
2 Tbsp Freshly Squeezed Lime Juice
1 Cup Canned (Full Fat) Coconut Milk
1 tsp Sea Salt and 1 tsp Black Pepper to taste plus more if desired
Place Sweet Potatoes, Onion and Garlic in 4-quart plus-size tightly lidded pot and add the water.
Bring to boil and reduce heat to medium until tender– about 20 minutes.
Remove from heat and Transfer to blender . Add Agave, Chipotle Chilis and Coconut Milk and puree until smooth.
Return mixture to heat and simmer.
Turn off heat and add Lime Juice and Salt and Pepper to taste. Do not overcook at this point or the Lime juice will disipate.
Hi, I'm Meg! I have a B.S. in Dietetics from Cal Poly, SLO and am an avid healthy/plant-based diet fan. I battle boredom by playing with my food, entertaining and discovering new products and fun trends, yet respecting tradition. I am passionate about utilizing the fresh produce that is available to me in Southern California and create healthy, yet creative recipes for friends, family and readers. My real life and dream life often collide and combust into bursts
of interesting projects, food creations and boondoggles. My site is a time-stamp of experiences that have brought fun and uniqueness into my life and I love to share with my audience.
