Flexible Latin Sweet Potato Soup
Ready In: 1 hr 15 mins
Serves: 1-2
Ingredients
- 1 lb sweet potato, can be baked the day before to save time
- 1⁄2 cup chicken stock, for vegan vegetable broth
- 1⁄2 cup milk, for vegan soy milk
- 3⁄4-1 teaspoon dried chipotle powder, depending on your taste
- 1 lime, juiced
- salt, to taste
- 1⁄4-1⁄2 avocado, diced
- 1 -2 teaspoon cilantro, chopped
- tortilla chips (optional)
- lime, for garnish (optional)
Directions
- Preheat oven to 400 F and bake sweet potato 50-60 minutes till soft and tender. (can be made the night before and rewarmed in the microwave).
- Remove potato skins, add to blender with broth and milk. Blend until smooth adding more broth and milk if you like yours thinner.
- Add the chipotle powder, lime juice and salt.
- Pour soup in pan and warm on low being careful not to boil. (can also be warmed in bowls for about 30 seconds in the microwave).
- Garnish with diced avocado, cilantro and tortilla chips if using.
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