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Add a photoThis soup is so easy and is basically only limited by your imagination. The base is a little bland, but a great building block for so many add ons. We used bacon, blue corn chips, avocado and lime. But it'd be wonderful with some fresh herbs, maybe some shredded chicken. Really endless possibilities. The original recipe was vegan, and it's easy to make vegan, vegetarian or omnivore.
Ingredients
- 8 sweet potatoes
- 2 c chicken broth
- 2 c soy milk
- salt
- pepper
- chili powder (I used arbol, but you can use whatever you like)
- zest and juice from 1 small orange
- Toppings! Like avocado, parsley, cilantro, bacon, corn chips, chicken, cheese, lime, chilies, anything!
Directions
- Bake the sweet potatoes at 400 degrees until soft
- Once they are cool enough to handle peel the skins and put them into a blender
- Blend until smooth with the broth and soymilk (make sure you're blender base is secure. I had a blender incident while making this...)
- Season with salt, pepper and chili powder to taste
- Stir in the orange juice and zest
- Pile on the toppings and enjoy hot or cold
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 8 servings | |
| Calories 126 | |
| Calories from Fat 9 | 7% |
| Total Fat 1.04g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 175mg | 7% |
| Potassium 462mg | 13% |
| Total Carbs 25.63g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 9.53g | 6% |
| Protein 3.76g | 6% |
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