The Dish:
This creamy soup is full of flavor without any dairy, plus making your own soup is a great way to control the salt content! It reheats nicely so make it in bulk and freeze or use throughout the week. We paired this with a whole grain grilled cheese with some extra roasted sweet potato on it. Enjoy!
Serving Size: 1 1/2 cups | Servings: 4
INGREDIENTS
4 large sweet potatoes, scrub, peel, and cut into cubes
4 tablespoons avocado oil
2 tablespoons coconut oil
1 medium yellow onion, finely diced (should be about 1 cup)
4 celery sticks, finely diced
3 garlic gloves, peeled
1 teaspoon oregano (dried spice)
3/4 teaspoon ginger (dried spice)
1/2 teaspoon cumin (dried spice)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 cups vegetable stock
1 3/4 cups nut milk (I used a cashew, almond milk mix)
Additional pepper to taste
DIRECTIONS
Roast the sweet potatoes:
Preheat oven to 400°F. Coat the sweet potato cubes in avocado oil and place on a baking sheet. Roast for 30 minutes, mixing half way through. (Start the steps below while they are roasting.) Once slightly browned, remove from oven, place in a glass bowl, and mash. (Be careful of the steam!)
Steps to do while the sweet potatoes are roasting:
Heat a large saucepan over medium heat. Add the coconut oil and melt. Add the diced onion and celery and cook for about 5 minutes stirring occasionally.
Next, grate the garlic cloves into the saucepan. Add the oregano, ginger, cumin, salt and pepper and stir together. Continue stirring and cook for 1 minute.
Stir in the vegetable stock and nut milk. Bring to a low simmer and simmer until the sweet potatoes are ready.
Once the sweet potatoes are ready:
Whisk the mashed sweet potatoes into the saucepan until it is all combined. Add pepper to taste (and salt if really needed).
Next you will need a food processor, blender, or immersion blender to make the soup smooth. I used a blender and blended the soup in two batches until smooth and creamy.
It is delicious on it's own but here are some topping ideas: chives, pumpkin seeds, sunflower seeds, or toasted pecans.
