Thanksgiving has passed, the glory days of sweet potatoes are over until next November. That is, unless you try this amazing sweet potato soup. This soup is creamy, naturally sweet, and it has a little fiery kick from cayenne pepper. I had a non vegan version of this soup at a “Friendsgiving” party and thought that it was really amazing. With only two non vegan ingredients I figured it could easily be vegan-ized for all to enjoy! You may ask yourself, why do I care if its vegan? Aside from the usual reasons, like not wanting to eat animals, there have been a few recent articles about how the meat and dairy industry is a much bigger contributor to climate change than we realize. So if you don’t mind eating animals, try some vegan recipes to be more kind to our planet.
As a foodie first, and dietitian second, I definitely believe in eating food because it tastes good, not solely because of it’s health benefits. This is why you will not find me chugging green smoothies or downing tasteless protein bars. This soup gets me really excited because it is winning in both categories. Not only is it vegan, but its packed with calcium, healthy fats and vitamin A. Not to mention pepita seeds are the perfect vegetarian food! They are a great source of iron, magnesium, and protein! No need to go light on those soup toppings!
Update: I entered this soup into a recipe contest and it won! $100 Williams Sonoma gift card is coming my way! Thank you Cardiometabolic Risk Summit!
- 1 onion, diced
- 3 stocks celery, diced
- carrots, chopped (about 1/2 C)
- 2 TBSP vegetable or coconut oil
- 5 sweet potatoes, peeled and chopped
- 1 tsp salt
- fresh ground pepper
- 1/2 tsp cayenne pepper
- 32 oz. vegetable broth plus 1 C water
- 1 C unsweetened almond milk
- 1 C lite or regular coconut milk
- Pepita seeds for topping (pumpkin seeds, optional)
Make mirepoix by dicing first three vegetables.
Add oil to large soup pot. Add veggies when the oil is hot. Simmer on low while peeling and chopping sweet potato.
Add chopped sweet potato and spices (salt, pepper, cayenne pepper). Add vegetable broth and water, turn heat to high and bring to a boil. Simmer for 30 minutes or until potatoes are tender. Check potatoes with a fork, if soft blend soup with an immersion blender or pour into regular blender. Add almond and coconut milk. Stir to combine. Serve hot topped with pepita seeds and coconut milk.
Let me know if you try this recipe at home! I promise, you will not be disappointed!