The other night, I washed a bunch of sweet potatoes, stabbed them with a steak knife a few times, and popped them in the oven. I had no earthly idea what I was going to make with a cookie sheet full of sweet potatoes but I knew it would come to me. The next night, having these sweet potatoes pre-cooked and ready to go made making this vegan sweet potato soup a breeze!
We have been doing Whole30 this month so anything that’s gluten-free, dairy-free and easy makes my heart sing.
I like to start every soup with onions. Usually onions and garlic. But today I just went with the onions.
I sautéed an enormous onion in olive oil and a little salt. While the onions were cooking, I had my little helpers assist me with getting the skins off the sweet potatoes. After the onions were translucent and a tiny bit starting to brown, I added the sweet potatoes to our heavy bottomed stock pan. I broke the potatoes up with a wooden spoon and stirred them around with the onions. I added one can of coconut milk and about a half a carton of vegetable broth and stirred it all together really well.
I was looking for a smoother soup, so I quickly took out my immersion blender (such a handy kitchen tool!) and gave the soup a couple of quick spins. I tasted my soup and added a little more salt and then heated it at a medium high heat until it was the perfect temp for dinner. That’s it. It was really that easy. The kids devoured this! If you aren’t doing Whole30, make some homemade croutons or parmesan crisps to top this simple, delicious, meal.
Vegan Sweet Potato Soup
- 2 T olive oil
- 1 large onion, sliced
- Sweet potatoes, baked
- ½ carton vegetable broth
- 1 can coconut milk (regular or lite)
- Bake sweet potatoes. Cool.
- Saute onions in olive oil.
- Add sweet potatoes. Stir.
- Add ½ carton of vegetable broth and 1 can coconut milk.
- Use an immersion blender to smooth the soup and break up large chunks of sweet potatoes.
- Add salt to taste. Stir to heat through. To thin the soup, add more vegetable broth.