This is an awesome soup I whipped up today with a great fall-spice feel. I love cinnamonnnnnn. And the creamy texture of this was amazing. Definitely a comfort food. Once again… it was more or less just an experiment so it only serves one. But I highly recommend multiplying all of the ingredients for serving in larger batches to family or something.
- 1/2 cup carrots, sliced thin
- 1 cup no salt added chicken broth
- 1/2 cup unsweetened almond milk
- 1/2 tsp cinnamon
- 1/8 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/8 tsp black pepper
- 1 small sweet potato (already baked and peeled)
Combine all of the ingredients except for the sweet potato in a medium saucepan and bring to a boil. Boil everything until the carrots are extremely soft – this took me about 20 minutes. Once the carrots are soft, add in the already baked sweet potato, lightly mashed with it’s peel removed. (I keep a ton of baked sweet potatoes in my fridge because I go through a lot. If you don’t have any prepared, you could probably boil a chopped sweet potato with the carrots, but I haven’t tried it sooo… no promises ;p) Then I took a hand immersion blender and blended everything together! If you need to, add more almond milk slowly until you reach the desired soup thickness that you’d prefer. I ended up adding about 1/4 cup. Top with more cinnamon and DIG IN!
Master vegan baking with this specially outlined online course!