Easy Sweet Potato Soup
Quick and easy vegan sweet potato soup that is Lo-Carb and packed with vitamins
Appetizer, Main Course, Side Dish, Soup
extra virgin olive oil
, small chunks and skin removed
large green apple
, split into 2 parts - 1 tsp and 2 tsp
divided into 2 equal parts
cilantro for garnish
Preheat oven to 350 degrees. Peel and cut 2 sweet potatoes into large chunks and place them in a baking dish
Peel and cut 1 turnip into large chunks. Put it with the sweet potatoes
Add 1/4 tsp of salt
Add 2 Tbsp of extra virgin olive oil
Add 1/4 tsp of whole peppercorns
Add 3 small chunks of ginger to the mixture. Remove the skin.
Add 1 clove of garlic. Cut it into thin slices
Add 1 Tbsp of dried Rosemary
Add 1 tsp of dried basil
Mix all the ingredients well
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
While the potatoes are in the oven, prepare 2 Tbsp of hazelnuts. Remove as much of the skin as you can.
Cut 1 large green apple into half. Save 1/2 of it for another recipe. Cut the apple into large chunks
In a blender, add the hazelnut and apples. Add 1 tsp of lime juice
Remove from the oven and let it cool for about 5 minutes, no more.
Add the potatoes into the blender. Add 3 tsp of almond milk.
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.
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
Transfer to soup bowls and serve immediately. Garnish with cilantro. It will stay fresh for about 1 week. Heat well before serving.
Nutrition Info is approximate
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