In the vegan world, there are so many recipes that just don't work. But luckily, there are some of us who can appreciate yummy vegan recipes such as this Roasted Purple Potato Soup. It's nice when you find that A1 recipe for all your vegan needs! This potato soup is for you.
#SpoonTip: For garnish, you can use dairy-free sour cream, dairy-free cheese, green onions, or coconut bacon.
Vegan Roasted Purple Potato Soup
- Prep Time:45 mins
- Cook Time:5 mins
- Total Time:50 mins
- Servings:3
- Medium
- 1 pound small purple potatoes
- 6-7 small purple carrots
- Drizzle olive oil
- Sea salt and black pepper
- 1 tablespoon dairy free butter
- 3 cloves garlic minced
- 1 large yellow onion diced
- 1 stalk celery diced
- 3 cups vegetable broth
- 2 cups cashew milk
Ingredients
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Step 1
Preheat oven to 350°F. Scrub potatoes and carrots and slice into uniform size pieces.
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Step 2
Arrange in a single layer on baking sheet, drizzle with olive oil, season with salt and pepper. Bake 35-45 minutes, until cooked through (soft, easy to slice).
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Step 3
Meanwhile, in stockpot over medium heat, melt butter. Sauté garlic, onion, and celery until soft. Add vegetable broth and cashew milk, simmer.
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Step 4
Remove from heat, allow to cool slightly. Transfer onion – broth mixture to bowl, keeping empty pot on stove to use later.
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Step 5
When potatoes and carrots are finished cooking, transfer to blender – working in batches and combining with onion – broth mixture, blend until creamy.
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Step 6
Pour blended soup into stockpot, repeat in batches until all potatoes, carrots, and onion – broth mixture has been blended. Return to low heat to warm soup, garnish and serve immediately.