Purple Sweet Potato Soup Recipe
Servings: 10 Cups
Calories: 108kcal
Ingredients
- 3 large purple sweet potatoes, peeled, chopped
- 4 tbsp olive oil
- 80 oz vegetable broth
- 1/2 cup coconut cream
- 2 tbsp fresh thyme leaves
- 1 whole sweet onion, diced
- 2 parsnips diced
- 5 cloves garlic
- 1 tbsp dried basil
- 1 tbsp granulated onion
- 1 tbsp apple cider
- 2 tbsp dill
- pinch of cloves
- salt and pepper, to taste
Instructions
- Preheat the oven to 400ºF. Line baking sheets with parchment paper. Spread out the peeled, chopped potatoes and coat with olive oil, salt, and pepper
- In a medium skillet, warm the remaining 2 tablespoons oil over medium heat. Add the chopped onion, parsnips, and thyme, 1 teaspoon salt, pepper, the basil, dill, onion powder. Sauté for 5 minutes, or until the onion and is fragrant and translucent. Add the garlic and cook for an additional 3 minutes. Transfer it to the medium pot and add sweet potatoes and veggie broth.
- Cook until vegetables are tender. Adjust seasonings to taste.
- Serve the soup in bowls, topped with fresh thyme, and an optional drizzle of olive oil. Serve hot/warm. Store in an airtight glass container in the refrigerator for up to 1 week.
Nutrition
Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 909mg | Potassium: 73mg | Fiber: 1g | Sugar: 2g | Vitamin A: 559IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg