Purple Sweet Potato Soup Recipe
Discover the vibrant and nutritious vegan purple sweet potato soup made with simple ingredients. This colorful soup is packed with antioxidants and rich flavors and is perfect for a chill fall day and any occasion.
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. Roast it for 25 minutes.
- 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 broth and diced parsnips. Cook for 20 minutes.
- Add sweet potatoes, and cook for another 20 minutes. Stir in coconut milk and 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