Sunday's Soup

While cruising through Pinterest, I came across a recipe for sweet potato soup that looked amazing. The website  where I was directed to is quite interesting. It is a vegan website, but I think there are recipes for just about everyone's taste. The soup is called;
Sweet Potato Soup In a Flash

Here is the recipe as it is printed. I made a number of changes and they are below.

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 soy milk*, original or plain or unsweetened flavors (I used Soy Dream)
*almond milk will work too

Add to taste (what I used):
* orange or satsuma zest (a pinch)
* salt (3 pinches)
* chipotle powder (1/2 tsp)

Garnish:
1/4 cup diced avocado
2-3 tortilla chips, crushed (I used red, spicy jalapeno chips!)
dash of seasoned chili salt

Directions:
1. Preheat oven to 400 degrees.
2. Bake your sweet potato until tender.
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.
4. Serve with garnish or avocado and crushed chips over top.
You can find the original recipe here,http://kblog.lunchboxbunch.com/2012/12/sweet-potato-soup-in-flash-avocado-on.html

Here are the changes that I made to the recipe. She suggests as an alternative to use canned pumpkin which I did. Makes the process really fast. I also used coconut milk rather than soy milk. I used a large can of pumpkin which rendered 3 cups, so I tripled everything. If you don't like your food too spicy, go easy on the chipotle powder, at least initially. You can always add more. For 3 cups of pumpkin, I added the juice of a 1/2 lime. I added more to my serving. I also added a can of white beans that I drained and rinsed. I suggest adding a teaspoon of ground cumin and a teaspoon of garlic powder. As you can see from the picture, I did add broken tortilla chips. I used Doritos brand Spicy Sweet Chili.

I think they are awfully good :) I didn't get paid for that, wish I did ;) I didn't have any on hand, but a welcome addition would be chopped green onions as an added garnish.
So you have the original version and my version with the changes I made. It is a very nice soup that would be great for week day lunches. If you have leftover baked sweet potatoes, I suggest using them for this recipe. The pumpkin is a stronger taste, sweet potatoes are mellower.
Hope you're having a wonderful Sunday!
Rhonda