Before it gets warm out – hallelujah! I want to share this super delicious soup with you all. I should have posted this a few months ago, as I make this all the time, but I pulled out the leftovers from the freezer just now and thought, why haven’t I shared this yet?!
This soup is the epitome of sassy. It’s full flavored ingredients not only make your tongue warm from the chipotle peppers, but it truly warms you from the inside out. You also have the richness of the sweet potatoes… Now wait. Before you go and dismiss sweet potatoes as your base in this soup, trust me when I say I’ve served this to individuals that claim they don’t like sweet potatoes. No one knows what it is! They are just so drawn to how creamy, rich and spicy this soup is. That’s because by adding in baked sweet potatoes, you’re just creating creaminess. The veggie broth and the chipotle peppers are the main flavors in this soup. So just go and have fun tricking your toughest critics.
Now if this doesn’t grab your attention, lets talk about the benefits to your health. Just one serving of sweet potatoes give you more iron than a serving of red meat. High volumes of vitamin C in which we still need to help our immune system through the next couple of months of cooties. Collagen in which helps tone and tighten our skin from the inside. Vitamin D, which helps boost our immune system and lifts our spirits if we suffer from seasonal depression. And this list can go on but you get the point;)
I got this inspirational idea from Healthy Happy Life.com but instead of using soy milk, I used coconut milk and also tried almond milk. I personally like almond milk but it’s what ever works best for you.
This recipe serves 2 to 4 depending on how much you like to eat in one sitting. I personally can’t just have one serving.
– 1 cup mashed sweet potatoes (to bake them ahead of time, place your sweet potatoes cut in half on a cookie sheet and bake at 400 degrees for about 30 min. You’ll want to coat the tops with a little olive or coconut oil so they don’t dry out).
– 2 cups veggie broth
– 1/2 teaspoon salt
– 1 cup almond milk
– 1 teaspoon chipotle powder.
– 1 diced avocado (optional for toppings)
– tortilla chips (optional)
To make this easier on myself, I add all these ingredients in my Vitamix and blend until smooth. Then I add the mixture to the stove and heat up. If you don’t have a large blender, you can always just purée your sweet potato by hand, or add it to a food processor and add the cup of milk. This will just guarantee a smooth consistency.
Once you have your soup heated, add some coarse sea salt or even more chipotle if desired. Serve with diced fresh avocado and tortilla chips for added crunch and flavor. Enjoy!