|
 Recipe:
Sweet Potato-Tomato-Chipotle Soup
Warm up quick with this easy but flavorful vegan soup.
| Yield |
6 servings |
| Time |
1 hour |
| Tools |
- heavy saucepan with cover
- 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 chipotle
- 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, purée until completely smooth, and serve with a
sprinkle of parsley.
|
| Notes |
Recipe from You Won't Believe It's Vegan!, by Lacey Sher
and Gail Doherty
Read my review:
You Won't Believe It's Vegan!
Buy it:
Amazon.com |
Amazon.co.uk
|
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