Best 3 Creamy Vegan Roasted Sweet Potato Soup Recipes

CREAMY VEGAN ROASTED SWEET POTATO SOUP

Creamy Vegan Roasted Sweet Potato Soup image

I am constantly overwhelmed by the surprising depth of flavour of this simple little soup, the beauty of this soup - it's simplicity and bare ingredients. You just would not believe something so basic could taste so rich and deep AND creamy! Those macadamias are just pure magic in this soup. It is worth mentioning that I have made this soup in Australia and in the States, and it was quite different, due to the quality and variety of the sweet potatoes. They have a much bolder and richer flavour in Australia. If you are making this in the U.S use yams or orange sweet potatoes. You will also probably only need ½ cup of macadamias, and then taste your soup before you add the second ½ cup. I added a whole cup, and it yielded a soup of a very different personality. It was still sensational. But it resembled more of a nutty taste than that of sweet potato. It is really a matter of preference. Experiment and you will find your perfect blend.

Provided by The Blender Girl

Categories Yam/Sweet Potato

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons cold pressed extra virgin olive oil
2 large red onions, quartered
4 lbs sweet potatoes, peeled and cut into large rustic chunks (2 Kg)
8 cups vegetable broth
1/2-1 cup raw macadamias (soaked for 4-6 hours)
whole raw macadamias (to garnish)
chopped cilantro or coriander, to serve

Steps:

Peel the sweet potato and cut into rustic chunks with the red onions.
Toss the vegetables in olive oil and Celtic sea salt.
Roast in a slow oven for about 1 hour so as not to get any burnt black bits.
Bring stock to the boil. Add in roasted vegetables and simmer for about 10 minutes.
Allow to cool slightly, and then place in batches with the raw macadamias.
Return to the stove, and simmer for a further 5 minutes. Season with Celtic sea salt to taste.
Garnish with some chopped coriander and some raw macadamias and devour!

Nutrition Facts : Calories 630.2, Fat 23.1, SaturatedFat 3.5, Sodium 253.7, Carbohydrate 100.7, Fiber 16.3, Sugar 22.9, Protein 9.3

VEGAN CREAMY SWEET POTATO SOUP

Vegan Creamy Sweet Potato Soup image

This recipe was inspired by a sweet potato soup recipe I got from a friend. I modified it to be more in keeping with a Nutritarian eating style. It gets its creaminess from cashew cream. You can reduce prep time by using frozen onion and sweet potato. It is good served hot or cold.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional).

Provided by Anne Sainz

Categories Yam/Sweet Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 cup unsweetened vanilla almond milk or 1 cup other non-dairy milk substitute
1/2 cup raw cashews
1 large onion, diced
1 1/2 lbs sweet potatoes, peeled and cubed
2 teaspoons ground cumin
1 tablespoon parsley flakes
3 (15 ounce) cans low sodium vegetable broth

Steps:

Cashew Cream: Place non-dairy milk and cashews in a high powered blender and blend until smooth and creamy. Set aside.
Add onion, sweet potatoes, cumin, parsley flakes and broth in a large pot. Bring to a boil, stirring frequently to prevent sticking or burning.
Reduce heat to a simmer and cook 20 to 25 minutes or until potatoes are soft.
Puree with immersion blender until smooth. Add cashew cream and mix well.

CREAMY VEGAN POTATO SOUP

Creamy Vegan Potato Soup image

This modified version of potato soup is completely vegan and no one can tell a bit of difference. Even picky kids love this hearty recipe, perfect for cold weather or cravings for comfort food. Top with sour cream, Cheddar cheese, green onions (or even bacon, for the meat-eaters out there), or just eat it right out of the pot. Either way, it's delicious.

Provided by Melanie Todd

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 12

Ingredients

½ cup vegan margarine
2 yellow onions, chopped
3 stalks celery, chopped
3 carrots, sliced into thin rounds
8 cups water
8 cubes vegetable bouillon
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
5 pounds red potatoes, peeled and cubed
4 ½ cups unsweetened soy milk, divided
1 cup vegan instant potatoes
1 tablespoon cornstarch

Steps:

Melt margarine in a large stockpot over medium heat; cook and stir onions, celery, and carrots until tender, about 10 minutes. Add water, vegetable bouillon, salt, and pepper; stir well. Add potatoes and bring soup to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes.
Mix 4 cups soy milk and instant potatoes into soup until dissolved.
Stir remaining 1/2 cup soy milk and cornstarch together in a bowl until smooth; add to the soup, stirring well. Cook soup until heated through, stirring regularly, 5 to 10 minutes.

Nutrition Facts : Calories 349.2 calories, Carbohydrate 54.5 g, Fat 11.3 g, Fiber 6.5 g, Protein 9.1 g, SaturatedFat 2.8 g, Sodium 552.3 mg, Sugar 10.4 g

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