One of my favorite ways to enjoy colorful sweet potatoes is in this creamy plant-based soup. If you can’t find purple sweets like in this picture, substitute any color. White sweet potatoes are really good, the Japanese Murasaki variety are extra-tasty and heck, regular potatoes work fine in this recipe as well. Now go! Make some (potato) soup!

INGREDIENTS

1 tablespoon avocado or olive oil

1 small onion or medium shallot, chopped

½ tablespoon minced fresh ginger

½ tablespoon minced garlic

1½ pounds sweet potatoes, cut into chunks (any color will do!)

1½ cups water

1 teaspoon salt

1 15-ounce can coconut milk or your favorite unsweetened, nondairy milk. I like to use homemade cashew/coconut

½ bunch fresh cilantro, parsley or dill

Freshly ground black pepper

INSTRUCTIONS

In a large soup pot over medium heat, sauté onions in oil until tender.
Stir in ginger and garlic.
Add potatoes and water, bring to a boil, add salt, reduce heat, and simmer until potatoes are soft. You may need to add more water.
Stir in coconut milk and heat gently heat until warmed through.
Let cool slightly, stir in herbs and blend in a blender or with an immersion blender.
Add plenty of freshly ground black pepper and more water if needed to make 7 cups.

Sweet Potato Soup

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