About This Recipe
This vegan sweet potato soup is one of my favorite soup recipes because it reminds me so much of the holidays! I like to use sweet potato in place of the butternut squash because I find it’s easier to peel and chop into pieces.
Since this blog is made for my fellow lazy vegans, my intentions for this recipe were to make it as easy as possible with few ingredients as possible. In total, there are about 7 ingredients and this soup is delicious.
First remove the skin from your potatoes and carrots. It is best to try to get all of the skin off because later your will puree the vegetables.
Then chop up the carrots, sweet potatoes/yams, and onion. It doesn’t really matter how you chop them since you will be pureeing them later anyway. Just try to make them close in size and on the smaller side so they cook evenly and fast.
Coat your veggies in oil, salt, and pepper. Then throw in your whole cloves of garlic and rosemary and place it in the oven. You can also mix everything together if you’d like. I only set up the picture above that way for the purpose of the photo.
Once finished baking, you can place all of the veggies in a pot. You will know the veggies are finished baking when you can easily pierce a fork through the carrots and sweet potatoes. Also, don’t worry if a couple of pieces look burnt, because it will only enhance the soups flavor. You can then throw the rosemary into the pot. Just make sure you remove the stems.
Add some water to the veggies. I started with about two cups of water and continued to add more until I got the consistency I wanted. I also added more salt and pepper to taste.
Now just reheat the soup over the stove while stirring occasionally and serve! Optional to garnish with coconut milk and sunflower seeds.
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Vegan Sweet Potato Soup
- 2 Medium Yams/Sweet Potatoes
- 2 Medium Carrots
- 1 Large Onion
- 5-6 cloves Garlic
- Olive Oil
- Coconut Milk
- Sunflower Seeds
- Preheat oven to 475 Degrees Fahrenheit (246 Degrees Celsius).
- Peel and wash potatoes and carrots.
- Chop potatoes, carrots, and onion. Place on a baking tray.
- Coat vegetables with oil, salt, and pepper.
- Add garlic and rosemary.
- Bake for 40 to 45 minutes or until vegetables are soft.
- Place baked vegetables in a pot with water.
- Puree and continuously add water until you have the desired texture and consistency.
- Reheat soup on the stove and serve.
Eat more veggies! Try this Vegan Parmesan Asparagus recipe.
Comment below and share to let me know you liked this vegan sweet potato soup recipe =)