Chipotle-Lime Sweet Potato Soup and Corn Fritters

It’s time for some sweet southern soul food! Simple, easy, spicy, low-fat, and vegan,  this recipe will have all y’all comin’ back for more. It’s the perfect transition to go raw, my family ate it up!

Sweet Potato Chipotle Lime Soup


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  • 4-5 baked sweet potatoes
  • 1/2 cup coconut milk (or other non-dairy milk, rice milk is an even lower fat option)
  • 1 cup low-sodium vegetable broth
  • 1 tsp chipotle powder
  • lime juice (to taste, I used 1 whole lime worth)
  • 1/4 cup nutritional yeast (nooch)
  • Optional: orange zest, salt and pepper


  1. Bake sweet potatoes until soft
  2. Combine ingredients in blender and blend until desired consistency
  3. Add into a pot and heat
  4. Stuff your grateful face
Low-fat Vegan Corn Fritters


  • 1/4 cup chives
  • 2 tsp ground coriander
  • 2 cloves garlic
  • 2 cups frozen organic corn
  • 1 shallot
  • 1/2 cup brown rice flower
  • 1/2 cup corn meal, stone-ground
  • 1/4 cup coconut milk
  • Salt and pepper


  1. Dice chives, shallots, and garlic and let the corn thaw
  2. Add all the ingredients to a mixing bowl
  3. Slowly add coconut milk or water until there is a paste like consistency
  4. Heat a pan coated with an extremely thin layer of oil
  5. Add your mix, cook and flip
  6. As always, stuff your grateful face!

Option: make the two recipes together and dip the corn fritters in the soup. You will not regret it!