|10 min||15 min||2|
|1 medium potato||Sweet potato (baked, mashed)|
|1/2 cup||Vegetable stock/broth (as needed)|
|1/2 cup||Soy milk, unsweetened, plain (or almond milk)|
|1 tsp||Orange peel (zest) (to taste)|
|1 tsp||Salt (to taste)|
|1/2 tsp||Southwest seasoning, McMormick (to taste)|
|1/4 cup cubes||Avocado (for garnish)|
|3 chip||Tortilla chips, plain, white corn, salted (crushed, for garnish)|
|1 tsp||Nutritional yeast (optional)|
|1 dash||Cayenne pepper (optional)|
Preheat oven to 400 degrees.
Bake your sweet potato until tender.
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.
Serve with garnish or avocado and crushed chips over top.