Orange and Green: Sweet Potato Soup with Avocado

Sweet Potato Soup Topped with Creamy Avocado

Not everyone wears green on St. Patrick’s Day!  The Protestant Irish wear orange instead. In fact, the Irish flag is Green, Orange and White.  Instead of the traditional corned beef and cabbage,  I decided to make a soup for our St. Patrick’s weekend that would include the orange and the green!

Yams, peeled and chopped

Sweet potato soup starts just like any other soup…with onions and celery…and garlic!  Then add the sweet potatoes and chicken broth.    After the potatoes are tender, you can mash them or puree them in a blender, depending on how smooth you want your soup to be.

Cooking the yams with celery, onion, garlic and broth

The subtle spice in the soup paired beautifully with the nutty flavor of the avocado.    The hot soup felt so good going down!

Add cool, creamy avocado to the thick, hot soup!

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5 from 1 vote

Orange and Green: Sweet Potato Soup with Avocado

Servings 8

Ingredients

• 3 Tbsp. butter
• 1 sweet onion
• 4 stalks celery
• 3 tsp. minced garlic
• 3 lbs. sweet potatoes yams
• 32 oz. chicken broth
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 cup cream
• salt and pepper to taste
• 1 or 2 ripe avocados

Instructions

• Chop the onion and celery. Melt butter and add onion, celery, garlic. Peel and chop the sweet potatoes. Add to the vegetables with the broth and the spices. Cover and cook over medium heat for 20 minutes or until the sweet potatoes are very tender. Mash the potatoes or puree them in a blender (in batches). Add the cream and mix well. Add salt and pepper to taste. You can cool the soup and refrigerate to serve later.
• Serve the soup hot. Top with chunks of ripe avocado.