Description
A simple, warming soup featuring sweet potatoes and seasonal vegetables, suitable for a light meal.
Ingredients
Scale
- 2 large sweet potatoes, peeled and cubed
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add the cubed sweet potatoes, vegetable broth, thyme, and ginger to the pot.
- Bring the mixture to a boil, then reduce heat and simmer until the sweet potatoes are tender, about 15-20 minutes.
- Use an immersion blender to blend the soup until smooth, or carefully transfer batches to a regular blender.
- Return the soup to the pot if necessary. Season with salt and pepper.
- Heat through before serving.
Notes
- For a creamier texture, add 1/4 cup of unsweetened almond milk during the blending stage.
- Garnish with fresh parsley if desired.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 10
- Sodium: 350
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 5
- Cholesterol: 0
Keywords: sweet potato, vegetable soup, fall detox, healthy soup, vegan soup, light meal