Southwest Sweet Potato Soup
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 2Tbsp extra virgin olive oil
  • 1/3cup yellow onion,diced
  • 2quarts Promise Land Dairy Milk
  • 2 1/2lbs sweet potatoespeeled, cut into 1/2″ pieces
  • 1Tbsp ground cumin
  • 2tsp chili powder
  • 1/2tsp ground coriander
  • 2tsp paprika
  • 1/2cup corn
  • 1/2cup black beans
  • avocados
  • tomatoes
  • sour cream
  • cheese
  • poblano or jalapeno
  • fresh cilantro
  • lime
  • tortilla strips or chips
  1. In a large stock pot, heat the olive oil over medium heat.
  2. When warm, add the diced onion. Saute until translucent, approximately 2-3 minutes.
  3. Add the milk to the stock pot. Bring to a boil.
  4. Add the sweet potatoes, cumin, chili powder, coriander, and paprika. Cook the sweet potatoes at a boil for approximately 10-12 minutes until fork tender.
  5. If you want to leave some sweet potato chunks in the soup, remove approximately 1/4 cup and set aside in a small bowl. Using an immersion blender or regular blender, puree the rest of the sweet potato in the milk base until smooth.
  6. Add any reserved sweet potato back into the pot. Mix in the black beans and corn.
  7. Season with salt to taste and additional spices as necessary. Serve immediately with variety of toppings.
Recipe Notes

I prefer to use Vitamin D milk (whole milk) because it is extra creamy and flavorful, but any milk version is fine.

Increase spices to taste and heat preferences.