Sweet Potato Soup

  • 2 sweet potatoes

  • 3 cups vegetable broth

  • 1 can coconut milk

  • 1 tsp butter/earth balance vegan butter

  • 2 ribs celery, diced

  • ½ yellow onion, diced

  • 1 tsp oregano/Italian seasoning

  • 1 tsp salt, more to taste

  • 1 tsp turmeric

  • ¼ cup green onion, chopped

  • 1 tsp oil

 

1.      Preheat oven to 400F.

2.      Cut sweet potato in half and drizzle with oil.

3.      Place potatoes inside down and bake for 30 minutes.

4.      Meanwhile, add butter to a sauce pot and heat on medium heat.

5.      Add in onions and celery. Cook while stirring for 5 minutes.

6.      Add in spices.

7.      Add in broth and coconut milk and bring to a boil.

8.      Reduce to a simmer and cover for 20 minutes.

9.      When potatoes are done cooking, remove from skin and mash until smooth.

10.   Slowly add potatoes to the soup mixture and whisk into the soup.

11.   Add soup mixture to a blender and blend until smooth, may need to blend in batches.

12.   Return to sauce pot and stir in green onions.

13.   Serve with more green onions, or coconut milk on top and enjoy.

Notes

  • Serves 3-4

  • Reserve some coconut milk if you want to drizzle on top

  • You can also peel sweet potatoes first before baking, if easier.

  • Make sure to not overfill the blender - will splatter everywhere! (confirmed :) )