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.
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.
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.
Remove the pan from the heat and blend the soup until smooth and creamy.
Taste, and season with salt and black pepper.
Ladle the soup into bowls and garnish with the toppings.
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