A Hearty & Healthy Comforting Vegan Sweet Potato Soup

This recipe makes a lot, so feel free to heat it up for a few days. You can also freeze it by cooling it down then filling to-go bags and laying them flat in your freezer. They defrost much quicker that way and take up less space.

Serves 4

Ingredients:

3 super-large or 5 average-sized sweet potatoes

2 to 3 tbsp. olive oil

1 tbsp. ginger powder

1 tbsp. turmeric powder

Salt

1 shallot, quartered

4 cups of vegan broth or water

2 cans of coconut milk

Direction

1. Preheat oven to 425°F.
2. Line a baking sheet with parchment.
3. Cut the sweet potatoes into even pieces, about 2 inches.
4. Toss the sweet potatoes with olive oil, a big pinch of salt, ginger, and turmeric powder.
5. Spread them out on the baking sheet, giving them space in an even layer.
6. Roast for 20 to 25 minutes till the edges start to brown.
7. Remove from the oven.
8. Then, in a Dutch oven, heat 1 tablespoon to coat the bottom of the pot and add the shallot and sweet potatoes.
9. Add the broth and the coconut milk.
10. Bring up to a simmer for about 20 minutes, till sweet potatoes easily mush between your fingers.
11. Working in batches, blend, then add a 1 to 2 tbsp. of olive oil with the blender on for a creamy, silky texture.

Credit to mindbodygreen.com