Wheeeeeeeee! Now, I'm going to be honest with you, this is just as tasty cold as it is warmed up...so you can pretty much stop right there.
I ate it warm, I ate it cold...and I ate it like a dip for veggies when it thickened up drastically in the fridge. Today I thinned it out by adding some soy milk and that worked like a (lucky) charm.
Vegan Sweet Potato-Chipotle Bisque
1 cup mashed roasted sweet potato
1 chipotle pepper in adobo sauce
1/4 block silken or soft tofu + the water from the package
1-2 tablespoons fresh cilantro
water, almond milk, or soy milk (as needed)
1. Combine all ingredients in a food processor or blender.
2. Process/blend until smooth, adding water or non-dairy milk until consistency is as desired.
3. Serve hot or cold.*
*Like Katy Perry's lov-uh.
(As I alluded to above, this will thicken up a LOT in the fridge. If you are saving it, plan to thin it out with non-dairy milk or water before reheating...or just use it as dip or very thick salad dressing...or as a spicy sweet potato pudding?)