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