Sweet Potato Soup

By Bailey1_

Ingredients

• Add to taste (what I used):
• 1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
• 1/2 cup+ No-Chicken Broth (or substitute vegetable broth) -- add more to thin out to desired consistency
• 1/2 cup almond milk, original or plain or unsweetened flavors (I used
• orange or satsuma zest (a pinch)
• salt (3 pinches)
• chipotle powder (1/2 tsp)
• Garnish:
• 1/4 cup diced avocado
• dash of seasoned chili salt
• Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.

Details

Servings 1
Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

Not sweet potatoes? Craving pumpkin or winter squash? I actually have two recipe versions for you. One that includes a slow, oven-baked sweet potato as the base - as shown in my photos. Or you can sub in canned pumpkin OR butternut squash puree in place of the potato.

-- add more to thin out to desired consistency

Add to taste

nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.

Directions:

1. Preheat oven to 400 degrees.

3. Remove potato skin, add to blender along with the broth and non-dairy milk. Blend on low until smooth. Taste a drop to see that it is slightly bland at this point. Add the salt and spices to taste. I added the zest last and folded it into the poured soup.