Paleo Spicy Sweet Potato Soup

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 soup! It is so easy and quick. Throw everything into your blender, and you are good to go! And now back to packing…

1 large sweet potato
1 cup canned full-fat coconut milk
1 cup organic chicken broth
1/2 chili in adobo sauce
1/4 tsp salt
dash of pepper
coconut milk swirl
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. Blend until smooth. Serve with cubes of avocado, a swirl of coconut milk and a dash of paprika! 
Recipe adapted from here


x vanessa


  1. 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.

  2. 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!

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