4 cups low sodium chicken or vegetable broth
1 large sweet potato, peeled and diced (about 1 lb.)
1 small onion, diced
2 tsp honey
¼ tsp ground cumin
¼ tsp salt
1/8 tsp (or to taste) chipotle powder
2 ripe, fresh avocados, halved, pitted, peeled and sliced
Directions1. Heat broth, sweet potatoes, honey, onion, cumin, salt and chipotle powder in a large sauce pan over medium high heat. Bring to a boil, then reduce heat and simmer for 10 to 15 minutes until potatoes are cooked through. Remove from heat and cool for 10 minutes.
2. Add one avocado into the cooled sweet potato mixture.
3. Puree soup using an immersion blender until smooth. Reheat before serving.
4. Pour soup into shallow bowls. Add remaining avocado slices on top of soup.