3 cups leftover Purple Sweet Potato Mash
1 1/2 to 2 cups vegetable broth
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon freshly grated nutmeg
1/2 cup sour cream (vegan sour cream, if desired to be dairy free)
2 teaspoons chipotle in adobo puree
Salt and freshly ground black pepper
Fresh cilantro leaves, for garnish
Tortilla chips, coarsely crushed, for garnish
Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in 1/4 cup of the sour cream and more broth, if needed, and cook for 5 minutes.
Whisk together the remaining 1/4 cup of sour cream and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the sour cream mixture, some cilantro leaves and some of the tortilla chips.
Source: Frieda’s Inc.