vegan sweet potato soup
if you're from new york you know this to be true: it's fucking cold.
what goes good with cold weather?
some really fucking yummy soup.
so, i decided to make some.
disclaimer: i am so not a culinarily(is that a word?)-inclined human being.
it's not my forte, but i wish it was.
anyway, i try.
today's craving (and every other day, really)? sweet potato.
i figured it's gotta be pretty easy to make, and at least somewhat similar to making butternut squash soup, right?
side note: i've never even made butternut squash soup so i don't really know why the comparison even mattered.....
my darling mother—who might actually be the only person who reads this—picked up a few of the ingredients i needed while she was out. including an absolutely monstrous sweet potato.
like, you might think i'm exaggerating, so i saved the photo....
ok, so, obscenely large sweet potato acquired and delivered (thanks mom!) i was ready to get this soup party started.
i wasn't really sure how this would turn out, so i didn't take too many photos during the process in case it was awful and i decided against sharing the recipe. but, thankfully it is fucking yummy.
so, here are the few photos i took, just for good measure.
this recipe is super simple. all you'll need is a crockpot and a food processor (or blender).
it's basically a chop and drop, set it and forget it kinda deal.
ingredients:
32 oz garden vegetable broth (reduced sodium)
1 cup almond milk (unsweetened, original)
4 cups peeled and cubed sweet potato
2 large carrots peeled and chopped
1/2 yellow onion, roughly chopped—bc i started crying to much to deal with it anymore
1 tsp thyme
1/4 tsp cumin
1/4 tsp saigon cinnamon
1/4 tsp turmeric
a pinch of cardamom
directions:
chop
and drop it all into the crock pot
give it a stir, and let it do its thing
i set my crockpot on high and left it for 4 hours
stirring occasionally (though that was likely unnecessary, i just am impatient and like to taste test)
after the four hours are up it's time to blend.
it tasted awesome just how it was, so if you prefer a chunky style soup just leave it as is and skip the puréeing.
i used a food processor to purée it because the only blender i own is a barely functioning magic bullet and that would have taken way too long.
....strongly considering investing in a immersion blender because i'm clearly a soup maven now.
what goes good with cold weather?
some really fucking yummy soup.
so, i decided to make some.
disclaimer: i am so not a culinarily(is that a word?)-inclined human being.
it's not my forte, but i wish it was.
anyway, i try.
today's craving (and every other day, really)? sweet potato.
i figured it's gotta be pretty easy to make, and at least somewhat similar to making butternut squash soup, right?
side note: i've never even made butternut squash soup so i don't really know why the comparison even mattered.....
my darling mother—who might actually be the only person who reads this—picked up a few of the ingredients i needed while she was out. including an absolutely monstrous sweet potato.
like, you might think i'm exaggerating, so i saved the photo....
look at this thing!
ok, so, obscenely large sweet potato acquired and delivered (thanks mom!) i was ready to get this soup party started.
i wasn't really sure how this would turn out, so i didn't take too many photos during the process in case it was awful and i decided against sharing the recipe. but, thankfully it is fucking yummy.
so, here are the few photos i took, just for good measure.
 |
| le spices |
 |
| le carrot |
 |
| le onion/eye murderer |
this recipe is super simple. all you'll need is a crockpot and a food processor (or blender).
it's basically a chop and drop, set it and forget it kinda deal.
ingredients:
32 oz garden vegetable broth (reduced sodium)
1 cup almond milk (unsweetened, original)
4 cups peeled and cubed sweet potato
2 large carrots peeled and chopped
1/2 yellow onion, roughly chopped—bc i started crying to much to deal with it anymore
1 tsp thyme
1/4 tsp cumin
1/4 tsp saigon cinnamon
1/4 tsp turmeric
a pinch of cardamom
directions:
chop
and drop it all into the crock pot
give it a stir, and let it do its thing
i set my crockpot on high and left it for 4 hours
stirring occasionally (though that was likely unnecessary, i just am impatient and like to taste test)
after the four hours are up it's time to blend.
it tasted awesome just how it was, so if you prefer a chunky style soup just leave it as is and skip the puréeing.
i used a food processor to purée it because the only blender i own is a barely functioning magic bullet and that would have taken way too long.
....strongly considering investing in a immersion blender because i'm clearly a soup maven now.
that's all there is to it! enjoy!
 |
| le furry, super cute, beggar... |
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