Sweet Potato Soup
Sweet Potato Soup. A rich blend of creamy sweet potatoes, carrots, fresh ginger, and a hint of spice! Serve this vegan soup as an easy dinner or lunch, or as part of this year’s Thanksgiving menu.
Ingredients
- 1 ½ tablespoon olive oil
- 1 medium yellow or white onion diced
- 2 garlic cloves minced
- ½ tablespoon minced fresh ginger
- ½ teaspoon red pepper flakes
- 1.2 lb (550 g) sweet potatoes peeled and diced
- 0.8 lb (360 g) carrots peeled and chopped
- 4 ¼ cups (1 L) low-sodium vegetable stock plus more if needed
- salt to taste
- freshly ground black pepper
Toppings (optional)
- toasted coconut flakes
- roasted pumpkin seeds
- roasted chickpeas
- dried red pepper flakes
- cilantro
Instructions
SAUTÉ
- Heat the oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes, or until softened. Add the garlic, ginger, and red pepper flakes and cook for another 1-2 minutes, or until fragrant.
SIMMER
- Add the sweet potatoes, carrots, and vegetable stock.
- Turn the heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the potatoes and carrots are fork-tender.
BLEND
- Use an immersion blender to puree the soup in the pot until smooth. You can also carefully transfer the soup to a blender and puree. Taste, and season with salt and black pepper.
SERVE
- Ladle the soup into bowls and garnish with the toppings.
Notes
- Nutrition facts are for 1 portion of soup without toppings.
- Heat - this soup is not super spicy. If you want your soup to have more of a kick, add a generous pinch of dried red pepper flakes as a topping.
- Blending - a high-powered blender will do the best job. Transfer your soup in batches, and be sure to never fill a blender more than half full with a hot liquid to avoid explosions and burns. You could also use an immersion blender and blend your soup right in the pot!
- Consistency - we love this soup thick; for a thinner consistency, add more stock.
- Storage - this soup will keep in the fridge for 4/5 days. As the soup sits, it will thicken up so you may need to loosen it with a touch of water when reheating.
- Freezer-Friendly - You can easily freeze this soup. Let it cool, then transfer to a suitable container and freeze for up to 3 months. Defrost the soup in the fridge overnight, then reheat it on the cooker or in the microwave.
Nutrition
Serving: 1portion | Calories: 234kcal | Carbohydrates: 43.1g | Protein: 3.3g | Fat: 5.4g | Saturated Fat: 0.8g | Sodium: 378.5mg | Fiber: 7g | Sugar: 13g