Spicy Sweet Potato Soup

Spicy Sweet Potato Soup

A hearty plant based soup for vegetarians or vegans… Top with cashew cream for full effect and visual appeal if you like by soaking 1/4 c cashews in 1/4 c water, add a drop or two of maple syrup and blend.

What you need

1 – 2 Tbsp fresh ginger, grated

1 small onion, minced

1 Tbsp coconut oil

2 cloves garlic, minced

1 tsp chili pepper flakes (or chili powder)

2 large or 4 small sweet potatoes, chopped into chunks

water or stock to cover the potatoes (read labels to ensure no additives or sugar)

1/4 C almond butter

1/2 lime, juiced


What you do

  • Sauté onions, garlic & ginger in coconut oil with chili flakes until translucent (about 5 minutes)
  • Scrub and chop sweet potatoes into chunks. There is no need to peel organic veggies
  • Add vegetables and water and bring to boil
  • Once boiling, lower heat to simmer on med/low and cover
  • Cook until sweet potatoes are tender (about 10 minutes)
  • Add almond butter and lime juice
  • Remove from heat and puree in blender or with hand held blender
  • Season with parsley or salt & pepper if desired


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