Creamy sweet potato soup with tempeh bacon

What You Need:

1 large yellow onion

4 cloves of minced garlic

2 large, or 3 small carrots, peeled and chopped

salt and pepper

3 Tbsp. extra virgin olive oil

3 large sweet potatoes, small chop (I did not peel them)

 2 tsp. salt

1/2 tsp onion powder

1/2 tsp paprika

3 "no salt added" Rapunzel brand vegan vegetable bouillon or any vegan vegetable boillon

6 cups water

2 cups unsweetened almond milk

salt and pepper to taste

2 packages Lightlife tempeh bacon, baked or placed under a broiler until crisp.


To make:

Heat the olive oil in a large soup pot. Add the onions, garlic, carrots, and a pinch of salt and pepper. Saute for about 5 minutes, until the onions and carrots are slightly tender. Then add in the chopped sweet potatoes and saute for 5 more minutes. Add the salt, onion powder, paprika, vegetable bouillon, and water. Simmer for 20 minutes, partially covered until the sweet potatoes are very tender. Puree the soup either with an immersion blender, Vitamix, or a regular blender in batches. Return soup back to soup pot and stir in the almond milk and heat a few more minutes.  Add any additional salt and pepper to taste, top each bowl with crispy tempeh bacon, and enjoy.


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