Vegan Sweet Potato Soup Recipe
Indulge in a comforting bowl of creamy vegan sweet potato soup, featuring sweet potatoes, carrots, and a hint of warm spices. Blended with coconut cream and almond butter, this rich and velvety soup is perfect for cozy evenings or an elegant starter.
Equipment
- Cutting board
- Measuring cups and spoons
- Large pot
- Immersion blender
Ingredients
- 1 tsp Crushed Garlic
- 1 tbsp Olive Oil
- Sea Salt and Black Pepper To Taste
- 14 oz Canned Coconut Cream Unsweetened
- 4 Large Sweet Potatoes
- 2 Large Carrots Chopped
- ¼ cup Almond Butter
- 1 Medium Onion White, Yellow or Brown, Chopped
- ¼ tsp Nutmeg
- ¼ tsp Cayenne Pepper
- 1 tsp Minced Ginger
- 2 cups Vegetable Stock
Instructions
- Heat olive oil in a large pot and sauté chopped onion, crushed garlic, and minced ginger until softened.
- Stir in cayenne pepper and nutmeg, followed by chopped carrot and sweet potato, mixing well.
- Pour in vegetable stock and coconut cream, bring to a boil, reduce heat, cover, and simmer until the sweet potatoes are tender.
- Stir in almond butter, blend until smooth using an immersion blender or a stand blender in stages, then season with sea salt and black pepper.
- Garnish with black pepper and fresh cilantro before serving.
Notes
- For extra depth of flavor, roast the sweet potatoes before adding them to the soup.
- Adjust the thickness by adding more vegetable stock if needed after blending.