Ingredients
- 1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
- 1/2 cup+ No-Chicken Broth (or substitute vegetable broth)
- 1/2 cup soy milk, original
- orange or satsuma zest (a pinch)
- salt (3 pinches)
- chipotle powder (1/2 tsp)
- 1/4 cup diced avocado
- 2-3 tortilla chips, crushed
- dash of seasoned chili salt
Directions
- 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. Add the zest last and folded it into the poured soup.
- Serve with garnish or avocado and crushed chips over top.
- Nutrition (per recipe): 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.