Sweet Potato Soup

Remember how I tried to make potato and carrot soup previously? Well, this is way better than that, and it's with SWEET potatoes! I didn't know that I liked them so much until I started going out of my way to find ways to make meals out of them since Cooper enjoys them so much. I found the recipe from the blog, Vegan Yak Attack but made some modifications that I've changed for you below. It's super thick, so you might want to add more liquids, but I like it thick.

A smoky, slightly spicy, soup filled with sweet potatoes, carrots and red onion. Paired with jalapeño cornbread, it’s the perfect meal!

Ingredients

• 1 1/2 C. Chopped Red onion
• 2 C. Chopped Carrots (I used 5 big ones)
• 4 C. Chopped Sweet potatoes, (I used 3 really big potatoes, and peeled most of the skins)
• 4 Whole Cloves of Garlic
• 1 1/2 Tbsp. olive oil
• 1/3 tsp. Smoked Sea salt
• 1/4 tsp. Black pepper
• 4 C. Vegetable broth (I used chicken broth)
• 1 C. Water
• 1 Tbsp. Maple syrup
• 1/2 tsp. paprika
• 1 tsp. Red (or chipotle) Pepper Flakes 
• 1/8 tsp. curry powder

Directions

1. Preheat the oven to 400ºF. Get a large bowl and a large baking sheet ready.
2. Place the red onion, carrots, sweet potatoes and garlic into the large bowl and drizzle the olive oil over the top. Add the smoked sea salt and black pepper to the bowl and stir until all pieces are evenly coated.
3. Spread the veggie mixture out into a single layer on the baking sheet and roast for 25-30 minutes, or until the sweet potatoes/carrots are soft and have browned a little.
4. Next, warm the vegetable broth and water in a large pot on the stove, over medium heat.
5. Carefully add the roasted vegetables to the broth mixture and bring to a boil. Cover and simmer over low-medium heat for 5 minutes.
6. At this point, you can either use an immersion blender to puree the soup or blend a little at a time. If you use a blender or food processor be VERY careful! I used an immersion blender, but didn’t completely puree the soup; it’s great slightly chunky.
7. Stir in the rest of the ingredients and have the soup simmer for 10 more minutes. Add salt and pepper to taste, if necessary.