Flexible Latin Sweet Potato Soup

• 1 lb sweet potato, can be baked the day before to save time
• 1/2 cup chicken stock, for vegan vegetable broth
• 1/2 cup milk, for vegan soy milk
• 3/4 - 1 teaspoon dried chipotle powder, depending on your taste
• 1 lime, juiced
• salt, to taste
• 1/4 - 1/2 avocado, diced
• 1 -2 teaspoon cilantro, chopped
• tortilla chips (optional)
• lime, for garnish (optional)

1. Preheat oven to 400 F and bake sweet potato 50-60 minutes till soft and tender. (can be made the night before and rewarmed in the microwave).
2. Remove potato skins, add to blender with broth and milk. Blend until smooth adding more broth and milk if you like yours thinner.
3. Add the chipotle powder, lime juice and salt.
4. Pour soup in pan and warm on low being careful not to boil. (can also be warmed in bowls for about 30 seconds in the microwave).
5. Garnish with diced avocado, cilantro and tortilla chips if using.

sweet potato, chicken stock, milk, chipotle powder, lime, salt, avocado, cilantro, tortilla chips, lime

Taken from www.food.com/recipe/flexible-latin-sweet-potato-soup-509246 (may not work)