Ingredients
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the base :
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2 medium sweet potatoes, peeled and diced into bite-size pieces
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1 onion , chopped
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1 bell pepper , cored and sliced
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2 cloves garlic , minced
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2 stalks celery , chopped
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1 teaspoon sea salt
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1/2 teaspoon black pepper
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1 cup unsweetened almond milk (or your preferred non-dairy milk)
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1 can (15 oz.) chickpeas, rinsed and drained
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1/2 cup raw cashews, soaked in water for at least 2 hours (optional)
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the seasoning :
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1 tablespoon extra virgin olive oil
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2 tablespoons tahini paste
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1 teaspoon smoked paprika
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1 teaspoon cumin powder
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1/2 teaspoon ground coriander
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1/4 teaspoon cayenne pepper (optional)
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Juice of half a lemon (about 2 tablespoons)
Directions
Sub-Title: Comforting, nutritious, and flavorful soup that is perfect for any season!
Description: This creamy Brazilian tahini sweet potato soup is not only kid-friendly but also packed with protein and fiber from the beans and whole foods used in it. It’s a delicious and easy-to-make plant-based meal that can be enjoyed by everyone!
Difficulty Level: Easy
Serves: 4-6 people
Ingredients:
For the base:
– 2 medium sweet potatoes, peeled and diced into bite-size pieces
– 1 onion, chopped
– 1 bell pepper, cored and sliced
– 2 cloves garlic, minced
– 2 stalks celery, chopped
– 1 teaspoon sea salt
– 1/2 teaspoon black pepper
– 1 cup unsweetened almond milk (or your preferred non-dairy milk)
– 1 can (15 oz.) chickpeas, rinsed and drained
– 1/2 cup raw cashews, soaked in water for at least 2 hours (optional)
For the seasoning:
– 1 tablespoon extra virgin olive oil
– 2 tablespoons tahini paste
– 1 teaspoon smoked paprika
– 1 teaspoon cumin powder
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Juice of half a lemon (about 2 tablespoons)
Instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large bowl, combine the sweet potato mixture with 1 tablespoon of olive oil, and toss until coated.
3. Spread the coated sweet potatoes evenly onto a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes or until tender when pierced with a fork.
4. While the sweet potatoes are roasting, heat a saucepan over medium heat. Add the remaining 1 tablespoon of olive oil, onions, and bell peppers. Cook, stirring occasionally, for about 10 minutes or until softened.
5. Add the garlic and cook for another minute. Stir in the celery and cook for another 2 minutes.
6. Transfer the vegetable mixture to a high-speed blender along with the soaked and drained cashews (if using), roasted sweet potatoes, chickpeas, almond milk, tahini paste, spices, and lemon juice. Blend until smooth and creamy. Season with additional salt and pepper if desired.
7. Pour the blended soup back into the cleaned-out saucepan and reheat over low heat. Serve hot garnished with fresh herbs, such as cilantro, green onions, or parsley. Enjoy!
Steps
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1
Done
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Preheat the oven to 400°F (200°C). |
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2
Done
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In a large bowl, combine the sweet potato mixture with 1 tablespoon of olive oil, and toss until coated. |
|
3
Done
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Spread the coated sweet potatoes evenly onto a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes or until tender when pierced with a fork. |
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4
Done
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While the sweet potatoes are roasting, heat a saucepan over medium heat. Add the remaining 1 tablespoon of olive oil, onions, and bell peppers. Cook, stirring occasionally, for about 10 minutes or until softened. |
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5
Done
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Add the garlic and cook for another minute. Stir in the celery and cook for another 2 minutes. |
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6
Done
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Transfer the vegetable mixture to a high-speed blender along with the soaked and drained cashews (if using), roasted sweet potatoes, chickpeas, almond milk, tahini paste, spices, and lemon juice. Blend until smooth and creamy. Season with additional salt and pepper if desired. |
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7
Done
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Pour the blended soup back into the cleaned-out saucepan and reheat over low heat. Serve hot garnished with fresh herbs, such as cilantro, green onions, or parsley. Enjoy! |
