The weather is gradually changing, and I couldn’t be more happy to see some of my favorite vegetables making their way into the pantry! The slight nip in the air makes it the perfect time to welcome the addition of soups in our daily meals.. and I couldn’t resist from making the onset with this delicious and interesting soup! It’s a refreshing change from the usual ones and works perfectly well for both lunch and dinner.
It is made using zero oil and is extremely healthy too! I hope you give this a try and love it as much as I do 🙂
Vegan Sweet Potato Soup
Recipe by Gunjan SawhneyCourse: SoupsCuisine: IndianDifficulty: Easy
1 large Sweet Potato, neatly peeled and washed
1 red bell pepper, seeded
2 medium carrots, grated
4 Garlic cloves
1/4 inch Ginger
3/4 cup chopped Tofu
Salt, to taste
Black pepper, to taste
1 large onion
1 tsp Turmeric powder
2 cups Vegetable broth or warm water
Grated tofu for garnishing (optional)
Sunflower seeds for garnishing (optional)
Start by peeling and thinly chopping sweet potato, carrot, onion and bell peppers. Throw them in a pan and roast it on low flame for about 10-15 minutes or until the onions are slightly caramelized.
Add the spices, minced Ginger and Garlic and give this a good mix for about 5 more minutes.
Now add the vegetable stock, chopped Tofu and cover the pan with a lid. Let it simmer on low heat for about 20-30 minutes.
Turn off the flame and let the mixture cool. Later, puree it in a food processor or handheld immersion blender until it is smooth.
Season with salt, transfer it to serving bowls and garnish if needed.