easy sweet potato soup
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Easy Sweet Potato Soup

Quick and easy vegan sweet potato soup that is Lo-Carb and packed with vitamins
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 3 People
Calories 219kcal
Author Healing Tomato

Ingredients

Instructions

  • Preheat oven to 350 degrees. Peel and cut 2 sweet potatoes into large chunks and place them in a baking dish
    cubed sweet potatoes
  • Peel and cut 1 turnip into large chunks. Put it with the sweet potatoes
    peeled and cubed turnip for easy sweet potato soup
  • Add 1/4 tsp of salt
    1/4 tsp filled with salt over cubed sweet potatoes and radishes
  • Add 2 Tbsp of extra virgin olive oil
    measuring spoon with 1 Tbsp of extra virgin olive oil hovering over cubed sweet potatoes and turnip
  • Add 1/4 tsp of whole peppercorns
    1/4 tsp measuring spoon with whole peppercrons hovering over cubed sweet potatoes and radishes
  • Add 3 small chunks of ginger to the mixture. Remove the skin.
    cubed ginger on a chopping board
  • Add 1 clove of garlic. Cut it into thin slices
    Peeled and thinly sliced garlic on a brown chopping board
  • Add 1 Tbsp of dried Rosemary
    1 Tbsp Measuring spoon with filled with dried rosemary hovering over cubed sweet potatoes and turnips
  • Add 1 tsp of dried basil
    1 Tbsp measuring spoon filled with dried basil hovering over cubed sweet potatoes and radishes
  • Mix all the ingredients well
    Overhead view of cubed sweet potatoes and turnips mixed with dried spices in a baking tray
  • Place them dish in the oven and roast the veggies for 30 minutes or until you can easily crush a sweet potato with a spoon
    Front View of Baking Tray in the Oven With Cubed Sweet Potatoes and Turnips
  • While the potatoes are in the oven, prepare 2 Tbsp of hazelnuts. Remove as much of the skin as you can.
    1 Tbsp Measuring spoon filled with skinned hazelnut. Some hazelnuts strewn outside the spoon on a chopping block and removed hazelnut skin
  • Cut 1 large green apple into half. Save 1/2 of it for another recipe. Cut the apple into large chunks
    1/2 of a Green Apple Cubed on a Chopping Block. The Other Half of the Green Apple Partly Visible in the Background
  • In a blender, add the hazelnut and apples. Add 1 tsp of lime juice
    Overhead View of 1 Tbsp Measuring Spoon Filled With Lime Juice Hovering Over Chopped Apples and Hazelnuts Inside a Blender
  • Remove from the oven and let it cool for about 5 minutes, no more.
    Overhead View of Roasted Sweet Potatoes and Radishes in a Baking Tray After Removing Them from the Oven
  • Add the potatoes into the blender. Add 3 tsp of almond milk.
    Overhead view of 1 Tbsp Measuring Spoon Filled with Almond Milk and Floating Over Sweet Potatoes in a Blender
  • Add 1/2 cup of water and pulse. Keep adding 1/2 cup of water and pulsing until the soup is blended perfectly. You will need about 5 cups of water and about 10 minutes of blending.
    Overhead View of 1/2 Cup Measuring Cup Filled with Water Hovering over Blended Sweet Potato in a Blender
  • Transfer the contents to a large pan and heat at medium heat. Adjust for salt, spice and water. I also added 2 tsp of lime juice here
    Overhead View of Boiling Soup in a Pan and a Black Ladel on the Right Inserted For Stirring
  • Transfer to soup bowls and serve immediately. Garnish with cilantro. It will stay fresh for about 1 week. Heat well before serving.

Notes

Nutrition Info is approximate

Nutrition

Calories: 219kcal