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Purple Sweet Potato Soup

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Ingredients

Scale
  • 4 small or 3 large purple sweet potatoes
  • 2 purple carrots
  • 1 sweet onion, diced
  • 2 large cloves garlic, finely chopped
  • 2 tsp dried thyme
  • 8 cups vegetable broth
  • 1/2 tsp salt (or to taste)
  • 1/4 tsp ground pepper (or to taste)
  • 1 tbsp lemon juice

Optional Garnish:

  • Finely sliced rainbow carrots 
  • Vegan sour cream
  • Goose berries, slices
  • Edible flowers

Instructions

  1. Wash, peel and roughly chop both purple sweet potato and carrots.
  2. Heat a medium sized soup pot over medium heat. Add 1/4 cup vegetable stock.
  3. Add diced onion and garlic. Cook stirring frequently until translucent (about 5 mins). Add more stock if needed to prevent sticking
  4. Sprinkle in dried thyme and season with salt and pepper.
  5. Add vegetable stock, chopped sweet potato and carrot to the soup pot.
  6. Cook covered for 10-15 minutes or until vegetables are soft and tender.
  7. Insert an immersion blender and blend until soup is smooth. If using an upright blender work in batches and take care not to get burned with hot liquid.
  8. Add 1 tbsp lemon juice and watch the color change from purple to magenta.
  9. Ladle into bowls. Garnish with vegan sour cream, goose berries, edible flowers or sliced carrots. See note

Notes

To make the spider web pattern on the soup. Place vegan sour cream in either a piping bag, bottle with a pour spout or plastic sandwich bag with the tip cut off. Drizzle cream in a spiral. Use a tooth pick or something similar. Starting with the centre drag the toothpick through the cream to the edge of the bowl. Repeat around the spiral until you are satisfied with the design.

Find it online: https://susancooksvegan.com/purple-sweet-potato-soup/