Author: "Healthy Happy Vegan Kitchen" by Kathy Patalsky
1large or 2 small sweet potatoes
3⁄4 to 1 cup vegetable broth
1cupplain non-dairy milk
1teaspoongrade B maple syrup
1teaspoonvirgin coconut oiloptional
Sea salt and freshly ground black pepper
1⁄2 avocadodiced and tossed in fresh lime juice, for garnish
Preheat the oven to 400°F.
Poke a few holes in the potato using a fork. Bake the sweet potato until tender, sticky, and sweet, about 60 minutes. Remove the skin and place the flesh in a high-speed blender.
Add 1 cup water, 3⁄4 cup of the broth, the nondairy milk, maple syrup, chipotle powder, coconut oil, and salt and pepper to taste and blend until smooth.
For Blendtec: Blend on High Speed. Blend for about 30 seconds if potatoes are hot and 4-6 minutes if cold, until steam escapes the lid.
For Vitamix: Start on Variable Speed 1. Turn the machine on and slowly increase to Variable Speed 10/High. Blend for about 30 seconds if potatoes are hot and 4-6 minutes if cold, until steam escapes the lid.
For thinner soup, add a few more splashes of the broth or any of the liquids.
Transfer the soup to a saucepan and simmer over low heat until ready to serve.
Serve with the avocado over the top.
Spice It Up! Make things extra spicy by adding a pinch of any of these: cayenne, ground turmeric, grated peeled fresh ginger, paprika, and/or ground cinnamon.
All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! :) Tag @BlenderBabes & #BlenderBabes