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
