Vegan Sweet Potato Soup
It's full of vegetables, not just sweet potatoes, but carrots, peppers, garlic, onions, and perfectly seasoned with warming spices.
Equipment
- 1 Immersion blender
Ingredients
- 2 Tbsp Oil Any oil will work. I have used avocado or olive oil in this soup.
- 4 Medium sized Sweet Potatoes Or yams.
- 2 Tsp Minced Garlic Or fresh garlic can be used.
- 1/4 tsp Ground Ginger Add more or eliminate. Fresh ginger can be used.
- 1 tsp Smoked Paprika
- 3 Cups Vegetable Broth
- 1 Cup Water
- 1 Cup Plant Based Milk I used a plain unsweetened almond milk.
- 1 Large Carrot
- 1 Sweet Bell Pepper Red, orange, or yellow.
- Salt and Pepper to taste.
Instructions
- Clean and dice the peppers, carrots, onion, and sweet potatoes.
- In a medium large stock pot add the oil, the diced peppers, carrots, onion, sweet potatoes, and the minced garlic.
- Saute the vegetables on a medium high heat, until everything has slightly browned and softened.
- Sprinkle in the smoked paprika, salt, and pepper.
- Pour in the water, broth, and the milk.
- Stir to combine.
- Cook for about 20 to 25 minutes, or until the vegetables are soft.
- Remove from the heat and puree with a immersion blender until creamy.
- Serve with a slice of toast, crackers, croutons, a dollop of vegan sour cream, and Enjoy.