Sweet potato soup
This sweet potato soup combines the natural sweetness of sweet potatoes and carrots with creamy soy milk, garlic, and black pepper for a comforting, vegan dish. It's easy to prepare, making it ideal for any season.
Cook time 15 min
Prep time 10 min
Ingredients:
1 sweet potato1 carrot
1 cup soy milk
1 garlic cloves
1 tsp black pepper
Sweet potato soup is a delicious and nutritious option that's perfect for any time of year. By combining the sweetness of sweet potatoes and carrots with the creamy texture of soy milk and the zest of garlic and black pepper, you can create a comforting dish that's also vegan-friendly. Follow this simple recipe to make a bowl of warming, flavorful soup.
Instructions:
- Peel and chop the sweet potato into small cubes for faster cooking.
- Peel and slice the carrot thinly.
- Peel and finely chop the garlic clove.
- In a medium saucepan, add the chopped sweet potato, carrot, and garlic.
- Add enough water to the saucepan just to cover the vegetables.
- Bring the water to a boil over medium-high heat. Reduce the heat to medium and let it simmer uncovered for about 10-15 minutes, or until the vegetables are tender and easily pierced with a fork.
- Carefully pour the cooked vegetables along with the cooking water into a blender or food processor.
- Add the soy milk to the blender.
- Blend the mixture until smooth and creamy. Tip: You can blend in batches if your blender is not large enough to hold all the soup at once.
- Pour the blended soup back into the saucepan.
- Stir in the black pepper.
- Taste and adjust seasoning if needed. You may add salt to taste at this point if desired.
- Gently reheat the soup over medium heat until it is warmed through, stirring occasionally.
- Ladle the soup into bowls.
- Garnish with a sprinkle of additional black pepper or fresh herbs if desired.
With just a few ingredients and straightforward steps, you have a healthy and delightful bowl of sweet potato soup ready to enjoy. This hearty soup is a great addition to any meal or can be enjoyed on its own. Feel free to experiment with other spices and vegetables to create your perfect version of this comforting dish.
Sweet potato soup FAQ:
The sweet potato and carrot should be simmered uncovered for about 10-15 minutes, or until they are tender and easily pierced with a fork.
If the soup is too thick, simply add a little more water or soy milk during the blending process until you reach your desired consistency.
Yes, leftover sweet potato soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove before serving.
You can substitute soy milk with other plant-based milks, such as almond milk or coconut milk, but be aware that this may slightly alter the flavor and creaminess of the soup.
If the black pepper is too strong for your taste, you can reduce the amount used or omit it altogether. Adding a pinch of salt can also help balance the flavors.
Tips:
- Ensure that you cut the sweet potato and carrot into small, even pieces for faster and more uniform cooking.
- You can roast the sweet potato and carrot before blending to add a deeper flavor to the soup.
- If you prefer a thicker soup, reduce the amount of soy milk or add more veggies.
- Make sure to blend the soup until smooth for a creamy texture.
- Adjust the seasoning to your taste – a little extra black pepper or even a pinch of cayenne pepper can add a nice kick.
- Garnish with fresh herbs like parsley or cilantro to add a fresh, bright finishing touch to the soup.
Nutrition per serving
1 ServingsCalories 240kcal
Protein 12g
Carbohydrates 40g
Fiber 7g
Sugar 10g
Fat 5g
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