These last few days have been absolutely exhausting. Since 2006, I’ve moved 10 times, and I’m about to make it 11. I can’t believe I’ve moved so many times or so often. I hate moving. More specifically I hate packing. It takes forever! Somehow I always have too much stuff and not enough boxes. I cleaned out my closet and purged myself from clothes I never wear anymore. Even after donating 4 huge boxes to Goodwill, I still seem to have too much clothing.
Taking a break from packing, I made this amazing spicy sweet potato soup! It is so easy and quick. Throw everything into your blender, and you are good to go! And now back to packing…
Ingredients
- 1 lb sweet potato
- 1 cup canned full-fat coconut milk
- 1 cup organic vegetable broth
- 1/2 chili in adobo sauce, deseeded
- 2 tsp adobo sauce
- 1/4 tsp sea salt
- 1/8 tsp pepper
- avocado
Directions
- Heat oven to 400 degrees.
- Puncture sweet potato with a knife a couple time.
- Cook for 35 minutes. Let cool and remove skin.
- To save time, you can place the punctured sweet potato in the microwave covered with a damp paper towel for 5 minutes.
- Place all ingredients into a blender and mix until smooth.
- Serve with cubes of avocado, a swirl of coconut milk and a dash of paprika!
Recipe adapted from here.
Enjoy!
x Vanessa
Diane says
Just made this, very very quick recipe. Surprisingly light. I did find it a tad coconut heavy so I added two full chills in adobo (i don’t know if it was supposed to be 1/2 a chili or 1/2 a can) and I made some bacon bits for on top as I didn’t have any avocados. Delicious.
vanessa says
Love the addition of bacon! The chili definitely vary in heat. Mine were super spicy and masked the coconut. Adding more was perfect!!
Molly says
Doubled the recipe but still only used one can of coconut milk – absolutely delicious!!!! I used one big chili and it was the perfect amount of spice. So glad I found this easy, delicious recipe. Will definitely try again!
vanessa says
I am glad you liked it!!