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This Purple Sweet Potato Soup has the most vibrant color! It's so pretty and so delicious. I'm a huge fan of sweet potatoes in general, and this soup is one of my favorites. Purple sweet potatoes are not only stunning but also packed with health benefits. Garnished with roasted leeks, this dairy-free soup is a beautiful and nutritious dish. Benefits of Purple Foods and Sweet Potatoes Purple foods, such as purple sweet potatoes, are rich in antioxidants, particularly anthocyanins, which have anti-inflammatory properties and can support heart health, cognitive function, and may reduce the risk of certain cancers. Sweet potatoes, in general, are an excellent source of vitamins A and C, fiber, and potassium. They provide energy-boosting carbohydrates and are known for their ability to support eye health, immune function, and digestive health.
Sweet potatoes
Gluten, Dairy, Eggs, Soy, Nuts
45 minutes
15. minutes
30 minutes
2 large purple sweet potatoes, peeled and diced
1 leek, sliced (reserve some for garnish)
1 onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
Salt and pepper to taste
Fresh herbs for garnish (optional)
Prepare the Vegetables:
Peel and dice the purple sweet potatoes. Slice the leek, reserving some for garnish. Chop the onion and mince the garlic.
Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced leek (reserving some for garnish), and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
Cook the Soup:
Add the diced purple sweet potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, or until the sweet potatoes are tender.
Blend the Soup:
Use an immersion blender to blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth. Return the soup to the pot.
Season:
Season the soup with salt and pepper to taste.
Roast the Leeks:
Preheat the oven to 400°F (200°C). Place the reserved leek slices on a baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until crispy and golden brown.
Serve:
Ladle the soup into bowls and garnish with the roasted leeks and fresh herbs if desired.
Tip: For an extra creamy texture, you can add a splash of coconut milk or almond milk to the soup before blending.
Variation: Add other vegetables like carrots or celery for additional flavor and nutrition.
Calories: 150, Protein: 3g, Carbohydrates: 30g, Fat: 3g
Enjoy this vibrant Purple Sweet Potato Soup as a comforting lunch or dinner. It's perfect for any occasion and sure to impress with its stunning color and delicious flavor.
