Purple Sweet Potato Soup
This vibrant purple sweet potato soup is not only a feast for the eyes but also a deliciously healthy dish that’s easy to prepare. If purple sweet potatoes are unavailable, feel free to substitute them with classic orange sweet potatoes.
Servings: 2 -3 people
Ingredients
- 1 purple sweet potato (around 300g, 11oz), peeled and chopped
- 1/2 red onion peeled
- 1 head garlic I used 1/2 of the garlic head for this recipe
- approx. 1 cup 250ml plant-based milk, I used oatmilk
- 1 lemon juiced
- salt to taste
- 1 tsp olive oil
- For garnish optional:
- Olive oil for drizzling
- croutons
- fresh herbs parsley or cilantro
- fresh chili according to taste
Instructions
- Prepare the Vegetables: In an air fryer or on a baking tray, combine the chopped sweet potato, red onion, and garlic. Drizzle with olive oil and season with salt.
- Roast: Bake at 200°C (395°F) for about 20 minutes, or until the sweet potato is tender and the onion and garlic are softened.
- Blend: Allow the roasted vegetables to cool slightly. In a blender, combine the sweet potato, onion, half of the garlic, lemon juice, and plant-based milk. Blend until smooth and creamy, adjusting the liquid to achieve your desired consistency.
- Reheat and Serve: If necessary, reheat the soup. Serve warm, garnished with fresh herbs, croutons, a drizzle of olive oil, and fresh chili to taste.
- Enjoy your vibrant, nutritious soup!