Vegan Sweet Potato & Carrot Soup
with Indian Curry
By Debbie Kornberg
This soup recipe is a great way to meal prep and feel like you are having a full meal not to mention a great dish to cozy up next to the fire. If that was not enough, sweet potatoes are a super healthy root vegetable packed with vitamins and minerals.
Serves 2-4
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INGREDIENTS:
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2 Tbsp. vegan butter (Trader Joe's has a great vegan butter) Can also use regular butter to make it dairy.
1 Medium onion, chopped
1 1/2 tsp. SPICE + LEAF Indian Curry Blend (coming soon)
8oz Carrots, peeled and chopped into 1-inch pieces
12oz Sweet potatoes, peeled, chopped into 1-inch pieces
4 Tbsp. SPICE + LEAF Vegan Soup Powder
4 cups water
Salt to taste
1/2 Honeycrisp apple, peeled and chopped finely (or other seasonal tart & sweet apple)
1 Heaping Tbsp. The Spice Way Wildflower Honey (available in-store)
Pinch of SPICE + LEAF Sumac
Pinch of Sweet Paprika
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INSTRUCTIONS:
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In a large pot, over medium heat, melt butter.
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Add onions and sauté for 5-8 minutes until they become translucent.
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While onions are sautéing, take 4 Tbsp. of Vegan Soup Powder and place in another pot with 4 cups water and bring to a boil. Keep on simmer until ready to use. This will become your soup broth.
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Add Indian Curry blend and cook for 1-2 minutes so flavors can marry together.
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Add sweet potatoes and carrots to onions and add vegetable soup broth.
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Let cook for 20 – 30 minutes until everything is tender.
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Place soup in blender, add chopped apple and honey and let it sit for 15 minutes. (Don’t blend while soup is still hot. It could become a hot mess in your kitchen.)
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Once soup has cooled, mix and blend until everything has emulsified.
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Pour soup into bowls and finish with sumac and Sweet Paprika. If you prefer spicy, add SPICE + LEAF Aleppo pepper.
Enjoy and Spice On!
