This easy Sweet Potato Soup is blended in just a matter of minutes so that you can whip it up in a flash. So if you are in the mood for some cozy soup, but do not feel like spending hours slow-simmering some stew, make this! It is made special by serving with some silky cubes of avocado on top. Crumbled jalapeno corn chips too. I season it with my favorite spices and accents like chipotle and citrus. And this healthy blend is loaded with vitamin A! Get my recipe!..
Soup soup SOUP Soup souP. Oh I love soup this time of year. Just hand me a giant bowl of steamy soup with some toast on the side and I am a happy girl. And this sweet potato soup uses my favorite food .. sweet potatoes!
This soup kind of reminds me of THIS! It is like the soup version.
Change it Up. Pumpkin or Squash Too. Not sweet potatoes? Craving pumpkin or winter squash? I actually have two recipe versions for you. One that includes a slow, oven-baked sweet potato as the base - as shown in my photos. Or you can sub in canned pumpkin OR butternut squash puree in place of the potato.
I loved this soup so much that I enjoyed the sweet potato version for lunch and whipped up a canned pumpkin version at dinnertime.
Broth. I used Imagine Foods vegan No-Chicken Broth for my soups. It has a very savory veggie flavor that I love. I bought it at Whole Foods. It is like "vegan chicken broth." But vegetable broth is perfect to substitute if needed. I know it is easier to find!
Sweet Potato Soup + citrus + chipotle
vegan, serves 1-2
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
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..
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.
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.
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.
Craving more vegan soup ideas? Check out my post on Babble: 25 Classic Soups. Gone vegan. Or browse the soups section in my visual recipe index.
Want more chips? Go for it..
Posted by Kathy on 12/19/2012