Warm up quickly with this easy but flavorful vegan soup.
Yield: 6 servings
Time: 1 hour
Tools
- heavy saucepan with lid
- wooden spoon
- blender
Ingredients
- 2 T olive oil
- 1 large red onion, diced
- 3 cloves garlic, minced
- 2 stalks celery, sliced
- 3 carrots, sliced
- 3 large sweet potatoes, peeled and chopped
- 14 oz tomatoes, diced
- 4 c vegetable stock or water
- ½ c maple syrup
- 2 chipotles
- 2 t salt
Directions
Sauté the onions and garlic in oil over medium heat for 3-5 minutes. Add celery and carrots and cook about 5 minutes, until softened.
Add sweet potatoes, tomatoes, and stock, bring to a boil, reduce heat, partially cover, and simmer until vegetables are soft, 30-40 minutes.
Add remaining ingredients, then purée until smooth.
Garnish and serve.
Notes
Recipe from You Won’t Believe It’s Vegan!, by Lacey Sher and Gail Doherty – read my review.
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