Velvety Sweet Potato Soup With Fresh Herbs
Minutes Prep time: 25
Minutes Total time: 45
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 45
Servings: 6
Difficulty: easy
2 tablespoons Earth Balance® Original Buttery Spread
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 medium carrot, peeled and finely chopped
1 medium Braeburn or Gala apple, peeled and chopped
1 large russet potato, peeled and diced
1 large sweet potato, peeled and diced
1 teaspoon sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground cardamom
2 teaspoons lemon juice
4 cups vegetable broth
1 can (14 oz each) coconut milk
2 teaspoons finely chopped fresh basil
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh mint leaves
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 46 mg | 5% |
Carbohydrate | 30 g | 10% |
Cholesterol | 0 | |
Total Fat | 18 g | 28% |
Iron | 3 mg | 18% |
Calories | 284 kcal | 14% |
Sodium | 1018 mg | 42% |
Protein | 4 g | 7% |
Saturated Fat | 14 g | 68% |
Sugars | 9 g | 1% |
Vitamin C | 16 mg | 26% |
Heat a 6-quart pot over medium low heat. Add Earth Balance, onion and garlic and sauté for 2 to 4 minutes to soften. Add carrot, apple, potato, sweet potato, sea salt, pepper, red pepper flakes and cardamom and cook for about 4 more minutes.
Add lemon juice, vegetable broth and coconut milk and cook for about 10 minutes, or until sweet potatoes and potato are tender.
Blend soup with a hand blender, or in a standard blender with the middle section of the lid removed, to allow steam to escape. If using a blender, place a dish towel over top of blender to prevent spattering. Only fill the blender half way, blending in batches.
Season to taste soup with sea salt and pepper. Ladle into individual bowls and top each bowl with fresh herbs.
Velvety Sweet Potato Soup With Fresh Herbs