Stovetop Sweet Potato Soup
This simple sweet potato soup is smooth and creamy. It’s a filling option for lunch or dinner, even without the meat!
Yield: 5
Ingredients
- 3 lbs. sweet potatoes, peeled and roughly chopped
- 1/2 of a yellow onion, chopped
- 2 stalks celery, chopped
- 2 large carrots, peeled and chopped
- 1/2 Tablespoon minced garlic
- 4 cups vegetable broth
- 1 cup water
- 1 chicken bouillon cube
- 1 cup almond milk
- Himalayan pink salt
- black pepper
Instructions
- Add sweet potatoes, onions, celery, carrots, minced garlic, chicken bouillon, vegetable broth, and water to a large pot with a lid (don’t add almond milk yet).
- Season with pink salt and pepper to taste.
- Bring to a boil over high heat, then cover pot and reduce heat to medium. Cook for 25-35 minutes, until everything is soft.
- Using a blender or immersion blender, very carefully puree everything until smooth. Use caution so you don’t get burned by the hot soup!
- Stir in the almond milk, then cover and cook soup for an additional 10 minutes.
- Add additional salt and pepper to taste.
- Serve soup warm and enjoy!