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From Christian Vegetarian Association (CVA)

Creamy Baked Sweet Potato Soup for Two

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.


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)

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

  • Bake your sweet potato in the oven – about 40 minutes at 400 degrees.
  • 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.
  • Blend until silky smooth. Pour into serving bowls.
  • Top with tomatoes, onions and chives. Serve warm! Add pepper, cinnamon and/or cayenne to taste.