So… You know I went to the farmer’s market on Sunday and you know I want to go more veg, what you might not know is that I want to cook a little more, try new things. I enjoy cooking, but cooking for one (two or more on occasion) not always that exciting, but I like to think I take after my mom a little, experiment and take chances.

When I used to ask my mom what was for dinner, “poison” would be her answer 🙂
She was great, a fantastic cook and when I decided to become a vegetarian, it was like a new exciting challenge for her, she would find all sorts of new and different things to cook for me. Sometimes it was for just me and sometimes the two of us and since my dad and sister, not so much on the veg side, she would cook something different for them. She found recipes for vegetarian meatballs for one, even vegetarian chopped liver!

So, now, in my quest to try new things, I have found some amazing soup recipes and from time to time, when I make a new one, I am going to share it with you. If you have a favorite you would like to share with me, I’d love it!

A few weeks ago, I made butternut squash, I’ll post that another time. Tonight, I made baked sweet potato soup, y-u-m!

I made two batches, the first with a larger potato and I think it was better than the second batch, it was good, just the first was better. I used almond milk and it came out great!

Enjoy!

baked sweet potato soup

This super creamy-delicious baked sweet potato soup has just a few easy ingredients, paired with a few vibrant veggie accents for a quickie bowl to warm you up. This creamy soup is dairy-free and packed with fiber and vitamin A! This blend has a secret ingredient too! Get the vegan recipe that serves two!..

This soup is given a holiday-accent by adding my secret ingredient: citrus zest! Just a pinch of orange or tangerine zest and the sweet potato soup tastes extra cozy and special. You can even add spiced accents like pepper, cayenne and or cinnamon.

Creamy Baked Sweet Potato Soup
vegan, serves 2

1 large sweet potato (1 3/4 cups mashed after baked)
1 cup soy or almond milk, plain flavored (warmed or room temperature)
1/2 cup vegetable broth (add more to taste based on how thin or thick you’d like your soup)
1/8 tsp salt
optional: 1 Tbsp extra virgin olive oil (adds richness)

Accents:
2 Tbsp tomatoes, chopped
2 tsp chives, chopped
1-2 Tbsp green onion, chopped
secret ingredient: 1/4 tsp orange or tangerine zest (optional)
black pepper, cinnamon and/or cayenne to taste

Directions:

1. Bake your sweet potato in the oven – about 40 minutes at 400 degrees.
2. Remove skin from potato – flesh will be very hot. Place in blender along with non-dairy milk and veggie broth and salt. Also add the optional citrus zest.
3. Blend until silky smooth. Pour into serving bowls.
4. Top with tomatoes, onions and chives. Serve warm! Add pepper, cinnamon and/or cayenne to taste.