Sweet Potato Soup Vegan Food

VEGAN SWEET POTATO SOUP

Vegan Sweet Potato Soup image

The perfect combination of sweet and salty makes this warm vegan sweet potato soup an ideal fall dinner. This plant-based soup is made with whole ingredients.

Provided by Katherine

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

3 cups chopped fresh spinach
2 ½ cups cooked and mashed sweet potatoes
2 cups great northern beans
1 ½ cups almond milk
1 cup diced onion
½ teaspoon ground ginger
salt and ground black pepper to taste

Steps:

Combine spinach, sweet potato, beans, almond milk, onion, ginger, salt, and pepper in a medium pot; stir until combined. Bring to a boil.
Reduce heat to a simmer and cook, covered, until spinach is wilted, 10 to 15 minutes. Serve immediately.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 41 g, Fat 1.2 g, Fiber 8.1 g, Protein 9.1 g, SaturatedFat 0.2 g, Sodium 86.5 mg, Sugar 8.5 g

VEGAN BLACK BEAN AND SWEET POTATO SOUP

Vegan Black Bean and Sweet Potato Soup image

This hearty vegan soup conjures up the flavors of Spain in a bowl. The smoked paprika (aka pimenton) gives it a deep savory taste that anyone -- even your favorite omnivore -- will enjoy. We like water as the base of this soup because it lets the flavors of the vegetables shine through. While it's optional, the drizzle of sherry vinegar at the end adds a brightness that takes this dish to the next level.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

3 tablespoons extra-virgin olive oil, plus more for serving
1 large yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, stemmed, seeded and chopped
1 large carrot, chopped
Kosher salt
Pinch crushed red pepper flakes
3 tablespoons tomato paste
3 cloves garlic, chopped
2 teaspoons smoked paprika (pimenton)
1/2 teaspoon ground coriander
2 dried bay leaves
2 large sweet potatoes (about 1 1/2 pounds), peeled and chopped
Two 15.5-ounce cans black beans, rinsed and drained
1/4 cup chopped fresh parsley
Sherry vinegar, for serving, optional

Steps:

Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the onion, celery, bell pepper and carrot. Cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Season with 1 teaspoon salt and the red pepper flakes.
Make a space in the middle of the pot and add the tomato paste, garlic, smoked paprika and coriander. Cook this mixture in that spot, stirring, until the tomato paste darkens a shade or two, about 1 minute, then stir into the vegetables. Add 12 cups water and the bay leaves. Bring to a rapid simmer and cook until the liquid has reduced slightly, about 15 minutes.
Add the sweet potatoes and black beans. Continue to simmer rapidly until the vegetables are very tender and the soup is thick and flavorful. 20 to 30 minutes more. Remove and discard the bay leaves. Stir in the parsley. Season with additional salt, as needed. Ladle into soup bowls and serve with a drizzle of olive oil and 3 to 4 drops of sherry vinegar per bowl if using.

CREAMY VEGAN ROASTED SWEET POTATO SOUP

Creamy Vegan Roasted Sweet Potato Soup image

I am constantly overwhelmed by the surprising depth of flavour of this simple little soup, the beauty of this soup - it's simplicity and bare ingredients. You just would not believe something so basic could taste so rich and deep AND creamy! Those macadamias are just pure magic in this soup. It is worth mentioning that I have made this soup in Australia and in the States, and it was quite different, due to the quality and variety of the sweet potatoes. They have a much bolder and richer flavour in Australia. If you are making this in the U.S use yams or orange sweet potatoes. You will also probably only need ½ cup of macadamias, and then taste your soup before you add the second ½ cup. I added a whole cup, and it yielded a soup of a very different personality. It was still sensational. But it resembled more of a nutty taste than that of sweet potato. It is really a matter of preference. Experiment and you will find your perfect blend.

Provided by The Blender Girl

Categories Yam/Sweet Potato

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons cold pressed extra virgin olive oil
2 large red onions, quartered
4 lbs sweet potatoes, peeled and cut into large rustic chunks (2 Kg)
8 cups vegetable broth
1/2-1 cup raw macadamias (soaked for 4-6 hours)
whole raw macadamias (to garnish)
chopped cilantro or coriander, to serve

Steps:

Peel the sweet potato and cut into rustic chunks with the red onions.
Toss the vegetables in olive oil and Celtic sea salt.
Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
Allow to cool slightly, and then place in batches with the raw macadamias.
Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
Garnish with some chopped coriander and some raw macadamias and devour!

Nutrition Facts : Calories 630.2, Fat 23.1, SaturatedFat 3.5, Sodium 253.7, Carbohydrate 100.7, Fiber 16.3, Sugar 22.9, Protein 9.3

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