Last week I made some grilled sweet potato fries, but I grossly overestimated how many I needed. So, I had a few cooked sweet potatoes in the fridge that were just itching to be turned into something fantastic. Sweet potato soup is sort of a hearty dish for summer, but it has been rainy and gloomy in D.C. so I was in the mood for something warm. This is the sort of dish that you can modify a million different ways, but the recipe below provides a pretty basic starting point. And I usually have most of the ingredients on hand, which is a bonus. The recipe calls for unsweetened soy milk, but all I had in the fridge was vanilla flavored soy milk and it turned out just fine. I suppose you could also use “cow” milk if you are not on a vegan challenge. So versatile.
- 1 sweet potato, diced
- ½ c. vegetable broth
- ½ c. soy milk
- 1 tsp. chipotle seasoning or cayenne pepper
- salt to taste
- diced avocado and cracked pepper for garnish
- In a blender or food processor, combine diced (cooked) sweet potato, broth, and soy milk and blend until smooth. Add chipotle (other other preferred spice) and salt to taste. If needed, transfer the puree and warm in a sauce pan over low heat. Top with avocado and cracked pepper (or basically anything you want).