This Vegan Sweet Potato Soup is really as simple as it sounds. It has a total of 4 main ingredients and it’s pretty hands off too. My daughter loves it and uses it as a dip for her proteins, but really it’s so filling that you won’t need a protein to go with it. I did make some chickpea croutons to go on top, but I forgot it in the oven. I didn’t realize I did until the next day when I was pre-heating it and I started to smell food. I opened the oven and there they were, black burnt chickpeas. Anyway… Just letting you know not everything I do goes to plan. Recipe below!
2 Large Jewel Sweet Potatoes Pealed and Cubed
1 Large Red Onion Pealed and Cubed
2 Tablespoons Olive Oil
Salt and Pepper
32 oz Vegetable Broth
1/2 Cup Almond Milk
Plain Coconut Yogurt
Truffle Oil or Olive Oil
Pre-Heat oven to 350 degrees F. Place the cubed sweet potato and onion on a sheet pan and drizzle with olive oil and season with salt and pepper. Slow roast the vegetables for 40 minutes rotating the pan half way. Slow roasting is key to get out the sweetness from both the sweet potato and onions.
Once the vegetables are roasted place in a pot and add in the vegetable broth and almond milk. Bring to a boil and leave to simmer for 5 minutes for the flavors to meld. Now all you have to do is blend the soup together. You can either use an immersion blender right in the pot. If are going to use an immersion blender, turn of your stove first and blend until smooth. You can also use a normal blender to make the soup nice and smooth.
That’s it! Just finish with a dollop of something tangy like some thick plain coconut yogurt, drizzle on some truffle oil, add a pinch of black salt and garnish with a sage leaf. Oh and bread don’t forget some crusty bread!