Creamy Sweet Potato Soup Veganized...

Last week I found a recipe in Cooking Light Magazine for Creamy Sweet Potato Soup (see above) and decided to "veganize" it.

Here is my recipe:

Creamy Sweet Potato Soup

·      3 pounds sweet potatoes (about 3 large – red skinned), peeled & cubed

·      1 small sweet yellow onion, chopped

·      1 dash ground cumin

·      ¼ tsp crushed red pepper

·      4 cups & 2 Tbsp vegetable broth, divided

·      ¼ tsp salt

·      Tofutti better than sour cream (for topping)

Bring a large pot of water to a boil.  Add the peeled and small cubes of sweet potato to the boiling water.  Boil until potatoes are soft when stabbed with a fork.

While potatoes are cooking, heat a sauté pan add 2 Tbsp vegetable broth and chopped onion. Cook on low heat until transparent, stirring often so they do not brown.  If they start to brown or stick to pan add a little more vegetable broth.

Once onions are transparent add cumin (a little goes a long way with cumin) and crushed red pepper, cook for a minute or two longer stirring often.

Drain potatoes and set aside.

In a blender add cold or room temperature vegetable broth and onion mixture, blend until smooth.  Pour ¾ of smooth mixture into your empty large pot you cooked sweet potatoes in.  Add ¾ of the drained sweet potatoes to remaining smooth mixture and blend until smooth.  Pour into large pot and add remaining cooked sweet potato chunks.  Add salt to mixture.  Bring to a boil over medium heat, stirring often. 

Ladle into bowls, add a scoop of Tofutti and a dash of crushed red pepper and serve.

Recipe by The Vegan Paige