I love sweet potatoes roasted, and savory. I usually eat them at least once a week with leeks. Tonight I felt like a roasted sweet potato soup, however upon looking up recipes, I saw many were the same with ginger, and coconut milk, which is fine, but I want to use what I have on hand, and I am not hankering for a spicy sweet soup.
This recipe is totally vegan, and the consistency is like that of a buttery bisque, but without the butter.
Enjoy it with your favorite sandwich.
Rustic Sweet Potato Soup
1 large sweet potato, peeled and diced into large chunks
1 medium onion quartered
6 cloves of garlic of various sizes, peeled
2 stalks of celery, cleaned and cut down into smaller chunks
4 cups of vegetable broth
2 and 1/2 cups of unsweetened cashew milk (or almond milk)
1 tbsp of olive oil
1 tbsp of dried rosemary
salt and pepper to taste
Preheat oven to 400 deg Fahrenheit
Toss the Sweet potato, onion, garlic, and celery in olive oil with salt and pepper, and spread out in a baking dish. Bake at 400 for 45-50 minutes tossing once in the middle of baking.
Grab a stock pot, and put the roasted veggies into the stock pot. Add the broth and rosemary, and bring to a simmer. Simmer for about 20 minutes, and then use an immersion blender to blend the vegetables until smooth. Stir in the cashew milk, and continue simmering for 15 more minutes. Add more salt and pepper to taste as desired.
Serve immediately.
Nutrition
Makes 6 servings
106 calories per serving
Total Fat 6.55 g
Saturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 459.02 mg
Potassium 140.86 mg
Total Carbs 10.72 g
Dietary Fiber 1.4 g
Sugars 2.92 g
Protein 2.45 g
Vitamin A 61%
Vitamin C 5 %
Vitamin D 0%
Calcium 4%
Iron 7%
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