Sweet Potato Soup
Recipe Type: Lunch Dinner Power Snack
Author: Tanjie Brewer
  • 2 cups raw sweet potato, peeled and cubed
  • 1/2 cup celery, thickly sliced
  • 1/2 cup carrots, thinly sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh cilantro, chopped
  • 4 cups vegetable broth (from whole foods store)
  • 2 tablespoons virgin olive oil
  • 1 1/2 teaspoons ground coriander
  • 1/2 teaspoon ground thyme
  • 1 cup almond beverage
  • Key Lime Pepper, to taste or a quick squirt of fresh lemon juice before serving
  1. In a soup pot, sauté vegetables, parsley, and cilantro in olive oil for 5 minutes or until vegetables are soft. Add broth, coriander, and thyme and bring to a boil. Reduce heat, cover, and simmer for 1 hour. For a creamy soup, puree in a blender before adding almond beverage and pepper; then briefly warm again in soup pot (can reserve some vegetables in pan for a ‘chunky’ soup). Otherwise, add almond beverage and heat.



Posted on

May 4, 2014