I found this gem of a recipe on a supermarket calendar. I just veganized it and added some broccoli and switched out the regular chili powder for a reduced amount of chipotle chili powder.
2 Tbsp coconut oil
1 cup onions, chopped
1/4 tsp chipotle chili powder*
1 tsp garlic, grated
3 cups reduced-sodium vegetable broth
5 cups sweet potatoes, peeled and cubed
1 1/2 cup vegan milk (rice, almond or soy)
2 cups broccoli flowerets, thawed cut into small pieces and cooked
In a large pot melt coconut oil over medium heat, add onion and chili powder sauté for about 5 minutes or until soft, add in the garlic for the last minute. Add broth and sweet potatoes, bring to a boil. Reduce heat and simmer until potatoes are soft, about 20 minutes.
Transfer to a blender or food processor. In batches puree until very smooth, adding some of the milk if necessary to blend. Return to soup to pot. Stir in milk and broccoli. Heat over medium heat, stirring until steaming, but do not let boil.
* You can also use 1/2 tsp of regular chili powder that was what was in the original recipe.