Sweet Potato Soup
This creamy vegan sweet potato soup with ginger has a warming sweet-and-spicy flavor, a rich velvety texture, and comes together in about 30 minutes.
Ingredients
- 2 sweet potatoes cut in small cubes
- 1 onion cut in four
- 3 carrots cut in chunks
- 1 potato cut in small cubes
- 1 ginger thumb-size piece, grated
- ½ teaspoon ground cumin
- ¼ teaspoon chili pepper crushed
- salt and ground pepper to taste
- 1 tbsp olive oil
- water just enough to cover the veggies
- fresh herbs chopped, optional
- gluten-free crackers optional, for serving
Instructions
- Put all the veggies in a large pot.
- Add just enough water to cover them. Be careful not to add too much -- you can always add more later to create the perfect consistency and texture for your creamy soup.
- Bring to a boil and add salt and pepper.
- Let them boil until tender, around 20-25 minutes.
- Add the spices and grated ginger.
- Using an immersion blender, start blending the veggies.
- Add more water if needed to reach the perfect creamy texture.
- Serve with gluten-free crackers, drizzle with olive oil, and top with fresh chopped herbs.
Notes
Add only enough water to cover the veggies at the start, then thin to taste after blending -- this keeps the soup creamy rather than watery.