This crazy cold April weather made me take advantage of making a warm soup while I still can! Trader Joe’s has purple sweet potatoes and they called my name! This soup has only nine ingredients; it’s delicious and EASY! Sometimes the simplest dishes are the tastiest!
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Purple Sweet Potato Soup
This Purple Sweet Potato Soup has only 9 ingredients, it's easy, filling, delicious, naturally gluten-free, vegan and paleo.
Tip: This dish serves three large portions or can be a side dish for 6. I ate this as a main dish with Schar Gluten Free Baguettes. I love to dip the bread in the soup!
Credit: My Real Dish
Ingredients
- 2 medium-sized sweet potato
- 1 bag baby carrots (16 oz / 1 lb)
- 1 medium-sized yellow onion
- 3 teaspoons minced garlic
- 2 1/2 cups gluten-free vegetable stock
- 1/2 teaspoon Redmond Real Salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cinnamon (optional)
- 3 tablespoon olive oil
Directions
- Heat oven to 400.
- Wash, peel and slice potatoes about 1/4 inch thick
- Chop the onion and mince the garlic
- Place half of the onions, 2 teaspoons of garlic, 2 tablespoons olive oil, and sweet potatoes in a glass pan, add a pinch of real salt and pepper. In a second small glass pan, add the baby carrots with the remaining 1 tablespoons olive oil, 1 tablespoon garlic, and add a pinch of real salt and pepper.
- Roast sweet potatoes for 20 minutes (until they are tender), and remove them from the oven. Roast carrots for ~25 minutes or until they are tender. Turn after 10 minutes.
- Add roasted veggies (including the onion, olive oil, garlic) to slow cooker along with salt, pepper, and cinnamon (if desired) and vegetable stock – cook on low for 1.5 hours. Or, put roasted veggies in a pot on the stove, with vegetable stock, cinnamon (if desired), bring to a boil and then turn to simmer on low for 20 – 30 minutes stirring frequently.
- Using an immersion blender, puree soup until smooth. Or, transfer soup to a Vitamix or blender to puree.
