Turning simple roasted sweet potatoes into a deeply flavorful, creamy-but-vegan soup is a breeze when you blend them with slowly cooked onions and prepared vegetable stock. —Weird & Ravenous
large sweet potato, peeled and diced (about 2 cups)
melted coconut oil, divided
large yellow onion, peeled and finely diced
garlic cloves, minced
ground curry powder
good quality vegetable stock
Coarse sea salt
Cilantro and toasted pumpkin seeds for serving
In This Recipe
Preheat the oven to 425ºF.
Toss the sweet potatoes, 2 tablespoons of the coconut oil and cinnamon together on a parchment-lined baking sheet with a pinch of salt. Bake until the sweet potatoes are softened and a little bit browned, about 20 minutes.
Meanwhile, heat the remaining tablespoon of coconut oil in a skillet over medium heat. Add the onions, garlic and curry powder and cook, stirring occassionally, until softened and browned, a solid 10 minutes.
Combine the sweet potatoes and the onions in a blender along with the chicken stock and, working very carefully, puree until smooth.
Season the soup to taste with salt and serve hot with a scattering of cilantro and toasted pumpkin seeds.
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.