vegan sweet potato soup

It got positively freezing here in Atlanta last week, and that calls for soup! We had some beautiful sweet potatoes from Vegetable Husband, so I whipped up a hearty soup to warm us up from the outside in.

Of course, I wanted to use my immersion blender, so this is a blended soup. If you don’t have an immersion blender, you can mash the potatoes up with a potato masher or transfer the soup to a regular blender to purée.

Gingered Sweet Potato and Coconut Soup

Ingredients

  • 1c red onion, diced
  • 2T toasted sesame or walnut oil
  • sweet potatoes, cubed
  • 2c water
  • 2T miso paste
  • 2T minced ginger
  • 2 cloves minced garlic
  • 1 13.5oz can of coconut milk
  • Cashews, for garnish

Cooking Directions

  1. Saute the onions in the oil until they start to brown, then add the potatoes, water, miso, garlic, and ginger. Bring to a boil, stirring well to dissolve the miso, then cover and simmer until the potatoes are tender (about 20 minutes).
  2. Add the coconut oil, then either transfer the soup to a blender or use your immersion blender to puree.
  3. Simmer for 5 more minutes, and serve topped with a handful of cashews.

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