Smooth and creamy, sweet and savory, this Vegan Sweet Potato Soup makes a warm and satisfying meal on a cold winter day! Whip this soup up in 30 minutes.
The intensely sweet flavor and gooey texture of sweet potatoes is mesmerizing and addicting - in the best way possible. Especially when featured in a good soup.
And wow is this soup delicious! It is thick and rich, but not too thick. It's creamy, but without the cream. It's sweet from the sweet potatoes and coconut milk and it's savory/umami from the turmeric and other spices.
Step 1. In a large pot, sauté the onion with 1/4 cup of the vegetable broth over medium heat until soft and translucent. Stir in the salt, curry powder, garlic powder, turmeric, and black pepper.
Step 2. Add the sweet potatoes, remaining vegetable broth, and coconut milk, and bring to a boil. Reduce the heat to medium and simmer for 20 minutes or until the sweet potatoes are soft.
Step 3. Puree using a blender, food processor, or immersion blender. Serve and enjoy!
Lord, thank you for blessing us with the gift of warmth. Please be with those who do not have access to heat in the cold. Amen.
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Smooth and creamy, sweet and savory, this Sweet Potato Soup makes a warm and satisfying meal on a cold winter day! Whip this soup up in 30 minutes.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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