When it comes to cooking, my approach is to embrace seasonality and always incorporate color! Working with plants, it’s easy to derive vibrant colors, especially with soup!!
Purple sweet potatoes are one of those veggies that have gotten more love over the years. Surprisingly this variety has only been around since 2006. If you’re not familiar with them, they have the same flavor and texture as traditional sweet potatoes, but purple potatoes are actually said to be more on the sweeter side.
When boiled and mashed the purple sweet potatoes will lose color, which I hate, but when roasted and cooked they maintain that gorgeous hue and create the perf shade of purple!
What’s fab about this soup and any soup for the most part, is that it’s so easy!! You need just a handful of ingredients, a handful of time, and boom, you have an effortless gorgeous soup that will make you look like an iron chef!!
What’s fab about this soup, is everything! It’s quick, easy, affordable, incorporates minimal ingredients, packs flavor, has a hint of sweet, pairs well with just about any main dish, perf for any season, can easily be made in bulk, will brighten up any table, and is just a gorgeous soup!!
If you love effortless concepts that pack flavor and vibrancy, you’re going to love this vegan Purple Sweet Potato Soup!!
1/4 cup fresh thyme leaves, reserve 1 tablespoon total for garnishing all servings
1 sweet onion, diced
2 cloves of garlic
1 tsp fresh ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
salt and pepper, to taste
Garnish with thyme and coconut cream
Preheat the oven to 400ºF. Line baking sheets with foil or parchment paper. Spread out the peeled chopped potatoes and coat with olive oil, salt, and pepper.
Bake the sweet potatoes for 45 minutes, or until the natural sugars start to caramelize and they are soft when poked with a knife in the center.
In a medium skillet, warm the remaining 2 tablespoons oil over medium heat. Add the chopped onion and thyme, 1 teaspoon salt, pepper, the cinnamon, nutmeg, and cloves. Sauté for 5 minutes, or until the onion and is fragrant and translucent. Add the garlic and ginger and cook for an additional 3 minutes.
Transfer the onion mixture and baked sweet potatoes to a high-speed blender and add the coconut milk, broth, and salt and pepper to taste. Blend until the soup is thick and creamy. Depending on the size of your blender you may have to work in batches. If you find that it’s too thick (not all potatoes will have the same starch content), thin the soup with more broth. Adjust seasonings to taste.
Serve the soup in bowls, topped with coconut milk, fresh thyme, and an optional drizzle of olive oil. Serve hot/warm. Store in an airtight glass container in the refrigerator for up to 1 week.