Next, you add the star of the soup, diced sweet potatoes, along with the vegetable stock, ground nutmeg and a cinnamon stick.

Canned sweet potato soup recipe. Web instructions begin by roasting the sweet potatoes. Line a baking sheet with baking parchment. Add the rosemary, sage, garlic, salt, and pepper and cook for another 2 minutes, stirring constantly.

In a dutch oven or large saucepan, heat olive oil, add the onion and carrot, and sauté for a few minutes until the onion is translucent and the carrot has softened a little. Add garlic, and sauté for 30 seconds, then add the spices and continue to cook for 30 more seconds. Drizzle one tablespoon olive oil over the sweet potatoes and then rub them to coat all surfaces.

Web remove from the oven and let cool slightly. It is a blended soup that doesn’t need any cream! Transfer puréed mixture to a large saucepan.

Stir in the garlic, ginger, cinnamon, cumin, and cayenne pepper. Pour in vegetable broth and bring to a boil over high heat. Blitz up this simple vegan soup in just 20 minutes for a quick lunch or starter.

Sweat the onion for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Web sauté leek, onion and garlic for 5 minutes until sweet and softened. Web sweet potato and coconut soup.

The onion adds a warm savoriness to the dish. Line a baking sheet with parchment paper. Transfer the soup mixture to a blender and.