Mellow Sweet Potato Soup

Subtly spiced with a colorful garnish, this warming soup tempts the eye with an appealing golden color and pleases the palate with the delectable flavor of sweet potatoes.

Yield: 6 servings

Soup

2 Tbsp olive oil

2 medium onions, chopped

2 medium carrots, peeled and diced

1 large celery stalk, diced

A handful of celery leaves

3 to 4 medium-large sweet potatoes, peeled and diced (about 6 cups)

1 tsp ground cumin

½ tsp dried thyme

¼ tsp ground nutmeg

1½ cups unsweetened plant-based milk, or as needed

½ lime, juiced

½ lime, slice thinly for garnish

Salt and freshly ground pepper to taste

Topping

1 Tbsp olive oil

6 kale leaves, preferably lacinato, stemmed and thinly sliced

1½ cups fresh or frozen (thawed) corn kernels

2 scallions, thinly sliced

¼ cup cilantro leaves

Heat the oil in a soup pot. Add the onions, carrots and celery, and sauté over medium-low heat until all are golden.

Add the celery leaves and diced sweet potato. Add just enough water to cover all but about an inch of the vegetables. Bring to a slow boil. Stir in the cumin, thyme and nutmeg, then lower the heat. Simmer gently over low heat with the cover ajar until the sweet potatoes and vegetables are tender, about 20 to 25 minutes.

Transfer the solid ingredients from the soup pot to a food processor or blender with about 1 cup of the cooking liquid. Process until smoothly pureed (or leave a bit chunky), then stir back into the soup pot. Alternatively, skip the food processor and insert an immersion blender into the pot and blend the soup until pureed to preferred consistency.

Add enough plant-based milk to give the soup a slightly thick consistency. Stir in the lime juice and season with salt and pepper. Simmer over low heat for 10 minutes longer.

For the topping, heat the oil in a medium skillet. Add the kale and sauté until wilted, about 2 to 3 minutes. Add the corn and sauté for 2 to 3 minutes longer. Add the scallions and sauté for another minute. Stir in the cilantro and remove from the heat. Mound a little of this topping mixture on each serving of soup, along with a thin slice or two of fresh lime.

Recipe is from Vegan Soups and Stews for All Seasons (5th edition) by Nava Atlas. Photo by Hannah Kaminsky © 2024 Amberwood Press, reprinted by permission.

Related Recipes:

Apple Parsnip Cream With Chorizo Sausage

A creamy blend of sweet apples, parsnips, & warm spices, balanced with ginger, garlic, & a hint of lemon. Finished with a savory kick of spicy chorizo, it's rich, comforting, and flavorful. Read More » 

 

 

Brazilian Black Bean Stew

This vegan feijoada offers a hearty, flavorful blend of black beans, sweet potatoes, bell peppers, and spices. Served over tomato-infused rice, it's nourishing with fresh greens or fruit. Read More » 

Original article published at Natural Awakenings National