Vegan Sweet Potato Soup

We reckon this soup is the ideal thing to lift the January blues as it’s tasty and filling and will give you a big warm hug in this cold weather.

Sweet potato soup ticks many boxes: it’s vegan; the ingredients are available in most supermarkets; and it is quick and easy to make. It can also be frozen for future quick lunches.

Vegan Sweet Potato Soup Recipe

Ingredients

1 tbsp olive oil

1 onion, roughly chopped

2 large carrots, peeled and chopped

2 large carrots, peeled and chopped.

2 inches of fresh root ginger, finely chopped

1 garlic clove, crushed

½ tsp dried red chilli flakes (or more if you like more heat)

700g sweet potatoes, peeled and cubed

1 litre vegetable stock

Salt and pepper for seasoning

A sprinkling of crispy onions (optional)

Method

Start by heating the oil in a large saucepan over a medium heat.

Add the onion and carrots and cook until softened.

Then stir in the ginger, garlic and chilli flakes, and fry these for a couple of minutes until they are fragrant.

Next, stir in the sweet potatoes and stock.

Turn up the heat and bring the pan to the boil.

Reduce the heat to low.

Cover with a lid and simmer for 15 minutes or until the sweet potato is tender.

Either remove the pan from the heat and blend the soup, using a stick blender or a food processor, or mash manually with a potato masher.

Season with salt and pepper to taste and serve with more chilli flakes and/or a handful of crispy onions, which you can buy in most supermarkets. If you’d like to add meat then a few slices of chopped chorizo goes really well with sweet potato.

Vegan Sweet Potato Soup Recipe

Budget friendly filling lunch

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Course Soup, starter

Ingredients

1 tbsp olive oil
1 onion roughly chopped
2 large carrots peeled and chopped
2 large carrots peeled and chopped.
2 inches of fresh root ginger finely chopped
1 garlic clove crushed
½ tsp dried red chilli flakes or more if you like more heat
700 g sweet potatoes peeled and cubed
1 litre vegetable stock
Salt and pepper for seasoning
A sprinkling of crispy onions optional

Instructions

Method
Start by heating the oil in a large saucepan over a medium heat.
Add the onion and carrots and cook until softened.
Then stir in the ginger, garlic and chilli flakes, and fry these for a couple of minutes until they are fragrant.
Next, stir in the sweet potatoes and stock.
Turn up the heat and bring the pan to the boil.
Reduce the heat to low.
Cover with a lid and simmer for 15 minutes or until the sweet potato is tender.
Either remove the pan from the heat and blend the soup, using a stick blender or a food processor, or mash manually with a potato masher.
Season with salt and pepper to taste and serve with more chilli flakes and/or a handful of crispy onions, which you can buy in most supermarkets. If you’d like to add meat then a few slices of chopped chorizo goes really well with sweet potato.