Vegan Sweet Potato Soup
Ingredients
- 1 kg Sweet Potato
- 1 Carrot
- 1 tbsp Olive Oil
- 1 tbsp Olive Oil
- 1 Onion
- 2 cloves Garlic
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Dried Basil
- 1 tsp Dried Rosemary
- 1 tbsp Nutritional Yeast
- 1/2 cup Coconut Milk
- 1 tsp Ginger
- 1 tsp Salt
- 1 tbsp Balsamic Glaze
- 1 tbsp Tamari
- 1 cup Vegetable Broth
Instructions
- Preheat the oven to 200 degrees C (350 F) and line a baking tray with parchment paper.
- Add the sweet potato, carrot and 1 tbsp of the olive oil to a large mixing bowl and stir together well. Next, transfer to the baking tray and bake for 25 minutes.
- Meanwhile, heat the rest of the olive oil in a pan and add the onion and garlic, cooking for 5 minutes, until the onion is lightly browned.
- Transfer the sweet potato and carrot to a blender together with the smoked paprika, cumin, turmeric, dried basil, dried rosemary, nutritional yeast, coconut milk, ginger, salt, balsamic glaze, tamari, vegetable broth, and the fried onion and garlic. Blend until smooth and serve.
