Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Yield: 4 Servings 1x Category: Appetizer, Main Course, Soup Method: Stove Cuisine: American Diet: Vegan
This super-easy vegan sweet potato soup will be your solution for busy day dinners! Full of healthy veggies and super quick to prepare! Drizzle some extra-virgin olive oil for a perfect finishing touch!
Ingredients
Instructions
3 cups of sweet potato
1 cup of carrots
½ of a red onion
1 clove of garlic
1-inch piece of ginger (peeled)
6 cups of water
½ teaspoon of salt
½ teaspoon of pepper
¼ cup of roughly chopped fresh parsley
Chili flakes (optional, for garnish)
Fresh thyme (optional, for garnish)
Cut the sweet potatoes and carrots into 1-inch chunks. (There is no need to remove the skin of the sweet potato.)
Roughly cut the onion and garlic. Slice the ginger into thin slices.
Add them all to your pot.
Now add 6 cups of water, salt, and pepper and bring to a boil.
When the soup starts boiling, lower the heat and let it simmer for 40 minutes until all the vegetables have softened.
Using an immersion blender, blend until smooth. If you don’t have an immersion blender, you can pour the soup ingredients into a blender and blend until creamy that way!
Serve hot, garnished with parsley, and if desired, red pepper flakes and thyme.
