Sweet Potato-Tomato-Chipotle Soup

Warm up quickly with this easy but flavorful vegan soup. Sweet potato and tomato soup
Yield 6 servings
Time 1 hour
  • heavy saucepan with lid
  • wooden spoon
  • blender
  • 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 You Won't Believe It's Vegan
Recipe from You Won’t Believe It’s Vegan!, by Lacey Sher and Gail Doherty – read my review.

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Sweet potato, tomato, chipotle soup