Sweet Potato Soup

Another filling and comforting soup perfect for an easy meal after a long fall/winter training session.

**Courtesy of Lunch Box Bunch

Ingredients

1 cup mashed sweet potato (from a baked sweet potato - all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) -- add more to thin out to desired consistency
1/2 cup almond milk (unsweetened)
Salt to taste Add to taste (whatever amount you want):
* orange or satsuma zest (a pinch)
* chipotle powder (1/2 tsp) Garnish:
1/4 cup diced avocado
2-3 tortilla chips, crushed dash of seasoned chili salt Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), greek yogurt, parsley or chopped spinach served over top.

Directions:
1. Preheat oven to 400 degrees.
2. Bake your sweet potato until tender.
3. 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.
4. Serve with garnish or avocado and crushed chips over top. Nutrition (per recipe):
Calories: 259kcal, Fat: 3g, Carbs: 47g, Protein: 12g
Fiber: 7g, Vita A: 776%, Vita C: 65%, Iron: 13%, Calcium:23% also rich in potassium, manganese and B vitamins.