Sweet Potato Soup with Citrus and Chipotle

A nice hearty soup just in time for Fall and Winter.

1 cup mashed sweet potato
1/2 cup No-Chicken Broth (or vegetable broth) – add more to thin out to desired consistency
1/2 cup soy milk*, original or plain or unsweetened flavors (I used Soy Dream)
*almond milk will work too

pinch of orange or satsuma zest
3 pinches salt
1/2 teaspoon chipotle powder

1/4 cup diced avocado
2-3 tortilla chips, crushed
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.

Lower sodium note: salt is very important for this recipe! It brings out all the flavors of the sweet potato base! If you need to go light on sodium, however, give lime or apple cider vinegar a try to perk things up.

Preheat oven to 400 degrees.

Bake your sweet potato until tender.

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.

Serve with garnish or avocado and crushed chips over top.

Calories: 259kcal, Fat: 3g, Carbs: 47g, Protein: 12g
Fiber: 7g, Vita A: 776%, Vita C: 65%, Iron: 13%, Calcium:23%
also rich in potassium, manganese and B vitamins.

Note: The hot potato should warm the soup enough to be served as is – or you can warm on the stove or microwave until hot enough to suit your taste buds.

Pumpkin or Butternut Squash Version: You can use the same recipe, subbing out the sweet potato. You may need less liquid to thin out this version of soup. You will need more salt since the pumpkin and squash are both very bland on their own.

Serves 1-2.



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