Sweet Potato Chipotle Soup w/ Avocado Cream

I keep forgetting how delicious, easy, and healthy a simple vegetable soup can be.  Hopefully you’ll be seeing a lot more yummy soups from me, because they’re awesome.  

Enjoy! 

serves 2

1 T ground cumin (or cumin seed)
1 T chipotles in adobo (see my veggie burger post for a great tip for these!)

1/4 avocado
2 T unsweetened plain soy milk
small pinch ground cayenne
juice of 1/2 lime

Preheat oven to 400 degrees.  Cube sweet potatoes, coat with olive oil, and roast until tender – about 20 minutes, depending on how small you cut them.  I actually recommend getting some charred marks on them because it adds delicious smoky flavor. [fyi: that’s only half the sweet potato cubes in the pic below]

Meanwhile, heat a large sauce pan over medium.  Add a couple tablespoons of the vegetable stock, then add onion, carrots, and celery, and cook for about 5 minutes until soft.  Then add garlic and cumin and cook another two minutes.  Add vegetable stock and cook for another 10 minutes until all vegetables are tender.  Add sweet potatoes and chipotles.  Puree soup then add salt and pepper to taste.  I find that I barely need any because there’s so much flavor in this soup already, from just a few excellent ingredients!While the soup is cooking, you can prepare the avocado cream.  Simply blend last five ingredients together.  Drizzle on top of soup! 

Serving suggestions: lime wedges to squeeze on top, cubes of avocado, cilantro garnish.  Mmmm.