Easiest Way to Make Perfect Creamy Sweet Potato 🍠 Veggie Soup 🍜

Creamy Sweet Potato 🍠 Veggie Soup 🍜. In a stockpot, saute onion in butter until transparent but not browned. Stir in broth; simmer for a few minutes. Stir in cream and heat through.

This simple vegan sweet potato soup recipe can easily be adjusted to your preference. Pumpkin, Sweet Potato, Leek and Coconut Milk Soup, Lentil, Chicken Sausage, and Sweet Potato Soup, Parsnip and Japanese Sweet Potato Soup, Sweet Potato, Potato, Leek, and Ham Soup, Rockin Carrot, Sweet Potato, and Ginger Soup Vegan, creamy sweet potato kale soup with spinach and silky coconut milk. Healthy, pure vegetarian, paleo, dairy and gluten-free. You can cook Creamy Sweet Potato 🍠 Veggie Soup 🍜 using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Creamy Sweet Potato 🍠 Veggie Soup 🍜

1. Prepare 3 of large sweet potatoes (peeled, cut into chunks).
2. You need 3 of large zucchini (peeled, sliced into coins).
3. It's 10 of small baby red potatoes (do not peel !!), cut each one in half.
4. It's 2 cups of baby carrots.
5. It's 1 stick of margarine.
6. Prepare 2 of onions, sliced.
7. Prepare 15 cloves of garlic, minced.
8. It's 2 cartons (32 ounce) of low sodium chicken broth.
9. You need 1/8 teaspoon of black pepper.
10. It's 1/4 teaspoon of Goya adobo.
11. It's 1 can (12 ounce) of evaporated milk.

This creamy sweet potato soup is a delicious vegetarian recipe everyone will love! I just love this time of year because I enjoy cooking and eating a warm bowl of soup. As soon as the weather gets cooler, this recipe is one of the first on my list, along with hearty vegetable soup, minestrone and creamy tomato basil soup. Recipe Tips for Vegan Sweet Potato Soup.

Creamy Sweet Potato 🍠 Veggie Soup 🍜 instructions

1. In a large stockpot melt your margarine 🧈........
2. Add to melted margarine your sliced onions, sauté for several minutes........
3. Next add in your minced garlic, sauté until fragrant........
4. Now add your sweet potatoes, zucchini, baby red potatoes and baby carrots, sauté veggies until slightly tender......
5. Next add your 2 cartons of low sodium chicken broth, black pepper and Goya adobo, bring to a boil, stirring occasionally.......
6. Reduce heat to low / medium and cook soup, slightly covered, for about 30 minutes, or until all veggies are tender, stirring occasionally.......
7. Add in your can of evaporated milk, cook on low heat for several minutes, stirring until milk is heated thru.......Remove from heat, serve and enjoy 😉!!.

As you can see this soup is thick! It's super filling and rich and creamy. We used coconut cream, but coconut milk is also an option. If you prefer to use coconut milk then a full fat variety is going to be the tastiest for this soup, as it's meant to be a very rich and creamy soup. Season vegetables with salt and pepper.