White Sweet Potato Soup
Servings:6 servings
The creamy texture of white sweet potato is perfect in this blended soup. A little smoky, sweet, and savory, the simple ingredient list highlights the irresistible flavor of white sweet potatoes. Vegan, gluten-free, and easily adapted/allergy-friendly. Ready in 40 minutes!
Ingredients
- 1 Tablespoon oil, optional - omit for oil-free diets
- 1 large yellow onion, chopped
- 4 large cloves garlic, minced
- 1¼ teaspoons ground cumin
- ½ teaspoon smoked paprika
- 2¼ pounds white sweet potatoes, peeled and cut into ½-inch thick pieces
- 2 cups vegetable broth
- 3 cups water
- 1 bay leaf
- salt and pepper
Optional additions:
- 1 to 2 teaspoons white wine vinegar - or lemon juice, to taste
- white pepper, to taste
- cayenne pepper, to taste
- ¾ to 1 cup canned lite coconut milk - see Notes for other options
- 2 to 3 Tablespoons vegan butter
- a few drops of liquid smoke
Instructions
- Preheat a large soup pot over medium-low heat. Add the oil, if using, and cook the onion for about 5 minutes. Add the garlic, cumin, smoked paprika, and several turns of freshly cracked black pepper. Stir and cook for about 1 minute.
- Add the white sweet potatoes, broth, water, bay leaf, and ½ teaspoon fine sea salt. Cover and bring to a boil. Reduce heat to maintain a simmer, and cook covered for 15 minutes or until the potatoes are soft.
- Remove the bay leaf, and let the soup cool for a few minutes. Now it's time to blend. Use an immersion blender or work in batches using a regular stand blender. NOTE: Hot liquids may expand in a stand blender. So use caution, and only blend small portions at a time.
- Once the soup is blended, taste and decide which flavors you'd like to add or enhance. I like to add the vinegar, 2 tablespoon vegan butter, about ¾ cup lite coconut milk, additional black pepper, and several dashes each of cayenne and white pepper.
- Serve hot with croutons or crusty bread and crumbled vegan feta or Parmesan cheese. This soup pairs well with a variety of different main dishes, salads, and sides.
Notes
Variations
- Oil-Free: Feel free to use a splash of vegetable broth instead.
- With cashew cream: Instead of coconut milk, you can use a basic cashew cream to add richness. For a nut-free option, I recommend the sunflower seed cream sauce used in this shiitake mushroom pasta.
- Spicy: Since sweet and spicy work so well together, dial it up with diced jalapeno or other peppers (saute w/the onion), cayenne pepper, chili oil, or your favorite hot sauce.
- With herbs: Instead of the smoky flavor profile shared here, you can take this soup in a completely different direction. Incorporate thyme, rosemary and sage for autumn/Thanksgiving flavors.
Nutrition
Calories: 220kcal | Carbohydrates: 36g | Protein: 5g | Fat: 4g | Fiber: 3g