This Vegan Creamy Sweet Potato Soup is achieved using both sweet and gold potatoes. It is dairy-free and oil-free. It's not only delicious, it is rich in nutrients without leaving you feeling heavy like traditional potato soups. This will become a comfort soup in your home.
1 3/4lbspeeled and chopped yukon gold potatoes (about 5 heaping cups (plus a couple extra for toasting as garnish)
2lbspeeled and chopped sweet potatoes ((about 6 heaping cups (plus 2 extra potatoes for garnish)
1packed cup (160g) white onion, finely diced
4large garlic cloves, minced (about a tablespoon)
6cupslow sodium vegetable broth
2tablespoons(30g) tomato paste
2tablespoonsnutritional yeast (adds a mild cheesy taste, can omit if desired (I only use the sari yeast brand-it's non-fortified and doesn't have a nasty vitamin taste)
1-2teaspoonsfine sea salt
Optional: chopped green onions for garnish
Peel and chop the potatoes into 1/2 inch cubes.
Add the potatoes and minced garlic to a large pot.
Add all of the remaining ingredients to the pot and stir well.
Bring to a boil and once boiling, turn to low and cover. Simmer for 20-25 mins, or until the potatoes are completely tender. Blend with an immersion blender to a creamy consistency. Or you can use a regular blender, just don't blend it too long into a complete liquid. Taste and add any more salt if desired.
When the soup has about 10 minutes left, chop up a couple more yukon gold potatoes into 1/2 inch pieces and broil them until golden brown (5-10 mins) and garnish the soup with them. I love the texture it added. Top with green onions. So good!