Flexible Latin Sweet Potato Soup

Recipe by Debbwl
READY IN: 1hr 15mins
SERVES: 1-2
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb sweet potato, can be baked the day before to save time
  • 12
    cup chicken stock, for vegan vegetable broth
  • 12
    cup milk, for vegan soy milk
  • 34 - 1
    teaspoon dried chipotle powder, depending on your taste
  • 1
    lime, juiced
  • salt, to taste
  • 14 - 12
    avocado, diced
  • 1 -2
    teaspoon cilantro, chopped
  • tortilla chips (optional)
  • lime, for garnish (optional)
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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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