Roasted Sweet Potato and Chipotle Soup

Roasted Sweet Potato and Chipotle Soup

First things first, YES I know it is April and I'm posting a soup recipe. Why?  I woke up to snow..yes snow on April 16th. It was in the 70s, sunny, and gorgeous up here on Hunter Mountain on Monda...

Ingredients

  • 4 medium sweet potatoes, placed in a 400 degree Fahrenheit oven for 1 hour, skins will easily peel off when they’re cool!
  • 4 Cups non-dairy milk (I used hemp milk to make this soup decadently creamy)
  • 3 cloves garlic
  • 1 chipotle in adobe sauce, chopped
  • 1 Avocado, diced
  • 2 Tablespoon avocado oil OR extra virgin olive oil
  • 1 Tablespoon dark maple syrup
  • 3/4 teaspoon dried cumin
  • Salt to taste
  • Optional: 1 onion, diced (I am intolerant of onions but feel free to add them to your soup!)
  • Optional: 1/2 Tablespoon dried chipotle powder (for those who want an extra KICK!)
  • Cashew Sour Cream: 1 Cup raw cashews 1 small lemon, juiced 1-2 teaspoons apple cider vinegar salt to taste
  • 1 Cup raw cashews
  • 1 small lemon, juiced
  • 1-2 teaspoons apple cider vinegar
  • salt to taste
Read the whole recipe on Eating Whole