1 cup mashed sweet potato
1/2 cup chicken broth
1/2 cup soy or almond milk
Pinch orange zest
3 pinches salt
1/2 tsp chipotle powder
1/4 cup diced avocado
Tortilla chips, crushed

Preheat oven to 400 degrees. Bake your sweet potato until tender. 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. Serve with garnish or avocado and crushed chips over top.