• E32f1c6447ad0d2c05c4ee170663d117

Sweet Potato Soup

Prep
Cook
Serves 2people
Ingredients
1
sweet potato, medium
1
cup vegetable broth*
1/2
cup non-dairy milk, plain or unsweetened
1
garlic clove
2
tbsp lime juice
1/4-1/2
tsp chipotle powder, or to taste**
Toppings:
1
avocado, diced
handful or tortilla chips, crushed (or warmed corn tortillas, cut into strips)
sprinkle of smoky paprika
squeeze of lime juice
Optional Add-ins:
1-2
tsp extra virgin olive oil
1
tbsp maple syrup
cayenne, cumin, ginger powder and/or smoky paprika to taste
salt, to taste
Directions
1.
Warm oven to 400 degrees.
2.
Pierce a few form holes in the sweet potato and bake for about an hour, or until sticky-sweet and tender. (For a quicker soup, you can boil the potato, or even use the microwave, but the flavor will not be as bold.)
3.
When potato is baked, peel away skin.
4.
Add to blender: sweet potato flesh, broth, non-dairy milk, garlic, lime, chipotle powder. Blend from low to high until smooth. Do a taste test and adjust seasoning to taste.
5.
To warm soup, turn your blender on the ‘soup’ setting. If you do not have a soup setting, pour the soup into a small sauce pot and simmer on low heat until warmed.
6.
Pour soup into serving bowls.
7.
Top with diced avocado, corn chips or tortillas, a squeeze of fresh lime juice and a sprinkle of smoky paprika. Enjoy!

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