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While soup is a pretty basic meal I love experimenting with different combos, the possibilities are endless, but there …

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🌱 While soup is a pretty basic meal I love experimenting with different combos, the possibilities are endless, but there is 1 recipe that so far is a clear family favourite…this {vegan} sweet potato & carrot soup. It’s something we never get tired of eating, it ticks all the boxes in my eyes ~ delicious, nutritious, the kids love it & it’s super easy to prepare making it the perfect weekday meal.
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• Plant based, vegan, oil free, dairy free, gluten free, soy free, egg free, refined sugar free.
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✖️ Sweet Potato & Carrot Soup ~
4 cups sweet potato, peeled & diced {about 2 large}
3 cups carrots, diced {about 6 medium}
2 onions, diced
2 tbsp minced ginger
6 cloves of garlic, minced
100ml water
HERBS/SPICES ~ 2 tsp cumin powder, 1/2 tsp turmeric powder, salt & pepper
1 1/2 litres vegan vegetable stock
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Add all the ingredients to a large heavy based saucepan except for the vegan vegetable stock. Cook/sauté, on med-high for a few minutes stirring until the onion has softened. Add the vegetable stock, bring to a boil, reduce heat & simmer until veggies are nice & tender. Transfer to a high speed blender & blend until smooth & creamy. This may need to be done in 2 batches depending on the size of your blender. I use a @vitamixnorge because it works perfectly every time in achieving the ultimate consistency. If blender doesn’t heat, return soup to the saucepan & heat. Serve with your favourite toppings.
✖️ Cashew Cream ~ 1/2 cup natural cashew nuts {soaked for minimum 30 minutes in boiling water}, 1/2 cup water, 1/4 tsp apple cider vinegar.
– Add all the ingredients to a high-speed blender & blend for a few minutes until smooth & creamy, add a little extra water for a thinner consistency. I use the Vitamix 600ml travel cup for blending smaller quantities such as this.
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