Sweet Potato Soup Recipe (Vegan, Gluten free)
Smooth Creamy Sweet Potato Soup is easy to prepare and loaded with Fall flavors perfect for the upcoming cool evenings.
Servings: 8 servings
Calories: 181kcal
Ingredients
- 1 medium yellow onion chopped
- 2 cloves garlic finely chopped
- 1 large/ or 2 small carrots peeled and chopped
- 1 tbsp. olive oil
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- dash of red chili pepper flakes
- 3 ½ - 4 cups chopped sweet potatoes 1 large and 2 small/medium potatoes
- 4 cups vegetable broth
- ¼ cup tahini
- 2 tbsp. lime juice
- optional toppings:
- roasted chickpeas parsley, tahini drizzle
Instructions
- In large dutch oven heat olive oil over medium heat.
- Add onions, garlic, & carrots.
- Cook 2-3 minutes till translucent.
- Add spices and cook another minute till fragrant.
- Add sweet potatoes and vegetable broth, bring to boil.
- Reduce heat and cook over medium heat approximately 20 minutes until sweet potatoes are tender.
- Remove from heat and allow to cool several minutes.
- Using an immersion blender, carefully blend till smooth & creamy.
- Add tahini and lime juice and stir.
- Serve immediately with any additional toppings.
- Can be stored covered in fridge for up to five days or can freeze for up to 3 months.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 26.4g | Protein: 5.2g | Fat: 6.6g | Saturated Fat: 1.1g | Sodium: 406mg | Potassium: 817mg | Sugar: 2.1g | Calcium: 60mg | Iron: 1mg