The Whole Food Plant Based Cooking Show
Vegan Creamy Purple Sweet Potato Soup
Calories: 302kcal
This colorful and flavorful plant-based vegan soup is not only a feast for your eyes but also a healthy delight for your taste buds. We keep it simple using purple sweet potatoes for their natural sweetness and a blend of herbs and spices for a tasty kick. Warm your body from belly to bones on these cold winter days with this easy to make Creamy Purple Sweet Potato Soup!
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Ingredients
Soup
- 1 red onion diced
- 2 cups red cabbage chopped
- 2 cloves garlic minced
- 2 cups purple sweet potatoes mashed
- 1 cup garbanzo beans cooked
- 4 cups vegetable broth low sodium
- ½ tsp thyme
- ½ tsp onion powder
- 2 tsp dark miso paste
- ½ tsp cracked pepper
Cashew Cream
- ½ cup cashews
- 1 tbsp lime juice
- ¾ cup water
Instructions
- Sauté the onions and cabbage for 5 minutes.
- Add the garlic and cook for a minute.
- Stir in the purple sweet potato, garbanzo beans, vegetable broth, thyme and onion powder and let simmer for 15 minutes.
- Blend the cashews, lime juice and water in a blender and pour 3/4 of the mixture into the soup.
- Add the miso to the soup and blend with an immersion blender until creamy.
- Stir in the cracked pepper.
- Drizzle a little of the remaining cashew cream onto each serving.
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Nutrition
Calories: 302kcal | Carbohydrates: 50g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 294mg | Potassium: 1003mg | Fiber: 10g | Sugar: 14g | Vitamin A: 27426IU | Vitamin C: 57mg | Calcium: 109mg | Iron: 3mg
