Stovetop Vegan Sweet Potato Soup

Stovetop Vegan Sweet Potato Soup

This easy Instant Pot Vegan Sweet Potato Soup is bursting with flavor and is naturally gluten-free, oil-free, dairy-free, healthy, just 8 simple ingredients and made with whole foods!

INGREDIENTS

• 1 packed cup (160g) white onion, finely diced
• 5 large garlic cloves, minced (about a tablespoon)
• 1 3/4 lbs peeled and chopped yukon gold potatoes into 1/2 inch chunks (about 5 heaping cups (plus a couple extra potatoes for toasting as garnish if desired)
• 2 lbs peeled and chopped sweet potatoes ((about 6 heaping cups
• 6 1/2 cups low-sodium vegetable broth (use a well-flavored one here! I like the Pacific brand)
• 5 tablespoons (75g) tomato paste,not tomato sauce
• 1 teaspoon ground cumin
• 3 tablespoons (18g) nutritional yeast (Highly recommend the Sari or Foods Alive brand-they are non-fortified and have the best flavor)
• 1 1/2 teaspoons fine sea salt and 1/4 teaspoon pepper (this makes a TON of soup, so that is the reason for the salt amount)
• chopped green onions for garnish
• I use this scale.
• optional: 1/4 teaspoon cayenne pepper for a spicy kick

INSTRUCTIONS 

1. Have all ingredients chopped and ready to go. Make sure all the potatoes are chopped into small 1/2 inch chunks similarly so they cook evenly.
2. Add the onion to a large pot (this makes a TON)with 1/2 cup of the broth over medium heat. Cook about 5 minutes, stirring often. Add the garlic and cook another minute.
3. Add all of the remaining ingredients (including the remaining 6 cups of broth), except the green onions, to the pot and stir well.
4. Bring to a boil and once boiling, turn to low heat and cover. Simmer for 20-25 mins, or until the potatoes are completely soft and tender. (see tip below for while the soup is simmering)
5. Blend the whole soup with an immersion blender to a creamy consistency. If you don’t have an immersion blender, you can use a regular blender, but you’ll have to do it in 2-3 batches, depending on the size of your blender. This makes so much that you will not be able to blend it all up at once.
6. Tip:While the soup is cooking, chop up a couple more yukon gold potatoes into small 1/2 inch pieces, season with salt/pepper, and bake at 425° (on parchment paper) for about 20 minutes or until golden brown. I love the texture it added. Top the soup with the roasted potatoes and green onions. So good!

NOTES

The yukon gold potatoes also have a mild buttery flavor to them naturally. They have a lot more flavor than red potatoes or russet, for example, so you really want to use the yukon gold, or the soup will be more bland.