Creamy Vegan Sweet Potato Soup

This creamy vegan sweet potato soup is the perfect comfort food for a cold winter day. It's made with sweet potatoes, carrots, onions, garlic, vegetable broth, coconut milk, nutmeg, salt, and pepper. The soup is blended until smooth and can be served with a sprinkle of chopped fresh parsley or cilantro.

I first came up with this recipe when I was looking for a way to use up some leftover sweet potatoes. I had never made sweet potato soup before, but I had a feeling it would be good. I was right! This soup is creamy, flavorful, and satisfying. It's also very easy to make, and it's a great way to get your daily dose of vegetables.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• Sweet potatoes
• Carrots
• Onion
• Garlic
• Vegetable broth
• Coconut milk
• Nutmeg
• Salt and pepper

Instructions

1. Peel and chop the sweet potatoes and carrots into 1-inch cubes.
2. Chop the onion and mince the garlic.
3. Heat a large pot over medium heat. Add a drizzle of olive oil and sauté the onion and garlic until softened.
4. Add the sweet potatoes, carrots, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5. Stir in the coconut milk, nutmeg, salt, and pepper. Bring to a simmer and cook for 5 minutes more.
6. Use an immersion blender to blend the soup until smooth. Alternatively, you can let the soup cool slightly and then transfer it to a blender and purée it until smooth.
7. Serve warm with a sprinkle of chopped fresh parsley or cilantro.
8. Enjoy!

Why It Works

• The combination of sweet potatoes, carrots, and onions creates a naturally sweet and flavorful soup.
• The coconut milk adds a rich and creamy texture to the soup.
• The nutmeg adds a warm and nutty flavor to the soup.
• The salt and pepper balance out the flavors of the soup.