skip to Main Content

Facebook

Sweet Potato Soup

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soups & Salads
Servings: 8
Calories: 220kcal

Ingredients

  • 1/2 lb Murasaki sweet potatoes
  • 1/2 lb sweet potatoes
  • 1 chopped onion
  • 4 cloves minced garlic
  • 2 pieces tofurky bacon
  • 4 cups veggie broth
  • 2 cups coconut milk
  • 2 tsp chipotle peppers
  • sea salt and pepper to taste

Toppings

  • chopped fresh chives
  • walnuts

Instructions

  • In a large pot, cook the chopped tofurky bacon for a few minutes.
  • Add the chopped onion and garlic to the tofurky and saute for 5 minutes.
  • If it's too dry, add a bit of avocado oil to the pot.
  • Add chipotle pepper, chopped sweet potatoes and broth.
  • Season with sea salt and pepper to taste.
  • Cover and cook until the potatoes are tender (20-25 minutes).
  • Transfer the soup to a blender or use an immersion blender in the pot.
  • Add coconut milk and puree until smooth.
  • Serve garnished with chives and walnuts.
  • Enjoy!

Nutrition

Calories: 220kcal | Carbohydrates: 21g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 1660mg | Potassium: 229mg | Fiber: 4g | Sugar: 4g | Vitamin A: 8600IU | Vitamin C: 4.1mg | Calcium: 40mg | Iron: 0.7mg
Sweet Potato Soup

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Leek, Murasaki & Red Potato Soup

A smooth, creamy, and decidedly delicious on the richer side of soup. It’s brimming with flavor and browned slivers of leeks. Serve with a bit of hot sauce for an extra kick or top it off with roasted broccoli florets and croutons for added crunch. Bon Appetit!

Crunchy Crazy Good Cereal

It doesn’t get easier than this for breakfast! A simple blend of whole foods that requires no baking and is ready in minutes. Enjoy it in a bowl, as a topping or as trail mix. Crunch and munch away!

Shredded Spud Crust

Thinly sliced potatoes make a delicious, gluten free pie crust! I topped it off with arugula, figs, pumpkin seeds, Miyoko’s galic herb cashew cheese and olive oil.

Back To Top