Super easy vegan sweet potato soup recipe to share with you on this windy spring day! Just a few minutes in the kitchen to make a bubbly pot of soul-warming nutrition for the ones you love!
I’ve always loved a good, creamy potato soup. For a long time we went without it though because its two major ingredients – potatoes and cream – are both a no-go around here. Then one day I thought…good grief, how hard and really how different could it be to use sweet potatoes and plant-based milk instead? Well folks, it’s been a long time since I had the original, so I can’t really say how it compares, but I can say this fits the bill for me!
I’ve made this soup with rice milk, oat milk, coconut milk, and a combination of all of the above after filling my fridge with a jug of each one day! It has been delicious every time, and like most whole-food, plant-based meals, I can eat until I’m satisfied and yet not feel bloated or weighted down.
Sweet potatoes get much softer than regular potatoes, so stir carefully while sauteing them and be sure not to overcook them. If you can’t find white sweet potatoes, you can use orange sweet potatoes instead (otherwise known, and often labeled incorrectly, as yams), but the flavor and texture will be much different. I’m sure it would still be good, but in a totally different way!
Super easy vegan sweet potato soup recipe. Reminiscent of classic potato soup without the heavy fats and bloating starches. A whole-food, plant-based double win!
1 large onion, chopped
3 large white sweet potatoes, peeled and diced
4 carrots, peeled and sliced
6 cups plant-based milk
½ tsp dried thyme
1 tbsp dried parsley
1½ tsp sea salt
⅛ tsp. ground black pepper
Water saute onions.
Add sweet potatoes and carrots, continuing to water saute until soft (5-10 minutes).
When vegetables are soft, add plant-based milk and seasonings
I hope you have a chance to try this. It is so easy to throw together. Let me know what you think in the comments below!
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