Creamy Vegan Sweet Potato Soup
Creamy Vegan Sweet Potato Soup is gluten-free and ready in just 30 minutes. Made with minimal ingredients and warming spices for a spicy sweet soup.
- 3 medium sweet potatoes cooked
- 2 tablespoons olive oil
- 1 onion diced
- 2 cloves minced garlic
- 3 cups vegetable broth
- 1 tablespoon maple syrup
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup unsweetened almond milk (or other non-dairy milk)
- 1/4 cup raw hazelnuts toasted and chopped
- 1/4 cup raw pistachios toasted and chopped
- drizzle of maple syrup or olive oil
Prepare your sweet potatoes first. Pierce your sweet potatoes with a fork and cook on the appropriate potato setting for your microwave. You'll want the potatoes cooked soft enough for them to be easily mashed with a fork.While the potatoes are cooking, chop your onions and prep your other ingredients.
In a Dutch oven or large saucepan, heat the olive oil over medium heat. Add the diced onions and cook, stirring occasionally, until soft and tender, about 6-8 minutes. Add your garlic and cook for 1 minute. Scoop out your cooked sweet potatoes and add them to the pot, followed by the maple syrup, ginger, cinnamon, cayenne, salt, and pepper. Stir to combine.
Add the vegetable broth and bring to a boil. Reduce heat and allow to simmer for 5-8 minutes.
Using an immersion blender, blend until smooth. If you don't have an immersion blender, carefully transfer mixture to a blender, blend until smooth, and return to pot.
Stir in almond milk and allow to heat for 1 to 2 more minutes. If you want a thinner consistency, just add a little more almond milk until desired consistency is reached.Serve hot and top with nuts, olive oil, or maple syrup if desired.
Calories: 247kcal | Carbohydrates: 43g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 1402mg | Potassium: 634mg | Fiber: 6g | Sugar: 13g | Vitamin A: 24451IU | Vitamin C: 7mg | Calcium: 86mg | Iron: 1mg