Name: Carrot and Sweet Potato Purée Soup
Prep time: 15 min
Total time: 30 min
Ingredients: 1 large onion, chopped; 2 garlic cloves, minced; 1½ inch piece ginger, chopped; 2 Tbsp vegetable broth powder; ½ tsp turmeric; 1½ pounds carrots, cut into smaller pieces; 1 medium sweet potato, diced; Water; Handful of cashews; Parsley (optional garnish)

Recipes » Soups » Carrot and Sweet Potato Purée Soup

By Nele Liivlaid

(1)

This silky, smooth soup gets its creamy texture from purèed carrots and sweet potatoes.

Prep: 15 mins Total: 30 mins Yield: 4 servings

Gluten Free Low Sugar Soy Free

Ingredients

1 large onion, chopped
2 garlic cloves, minced
1½ inch piece ginger, chopped
2 Tbsp vegetable broth powder
½ tsp turmeric
1½ pounds carrots, cut into smaller pieces
1 medium sweet potato, diced
Water
Handful of cashews
Parsley (optional garnish)

Whole Food, Plant-Based Living: Getting Started

Instructions

1. In a thick-bottomed soup pot, heat 2 Tbsp of water. Once it starts to sizzle, add onions and sauté until they become translucent.
2. Add garlic and ginger and sauté for another minute, adding 1 Tbsp of water if necessary.
3. Add sweet potatoes, carrots, vegetable broth, turmeric, and enough water to cover the veggies. Stir well, bring to a boil, and let simmer until the veggies are soft enough for pureéing, about 10-13 minutes.
4. Let the soup cool down a bit, then add cashews and puree with an immersion or regular blender. Add a little hot water if the soup is too thick.
5. Garnish with parsley and enjoy!

Cooking Tips

1. If not using a high-powered blender, soak the cashews for 2-3 hours before blending.
2. Add cooked red lentils, chickpeas, or your favorite beans to make a heartier soup.
3. Serve the soup with 1 Tbsp sprinkled nutritional yeast for a cheesy flavor.