Sweet potato soup is a velvety, smooth vegan treat
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Roast up sweet potatoes with carrots and celery for a velvety and smooth vegan soup.
Prep: 20 minutes
Cook: 1 hour and 5 minutes
3 medium sweet potatoes, peeled and cut into 1 inch cubes
1 large carrot, roughly chopped
1 stalk celery, roughly chopped
3 cloves garlic, roughly chopped
3 tbsp olive oil
2 tsp dried rosemary, divided
1/2 tsp salt, divided
1/4 tsp pepper
900ml/4 cups vegetable broth
1/4 tsp cayenne pepper, optional
1 tbsp lime juice
1. Preheat oven to 400F.
2. Toss sweet potatoes with carrots, celery, garlic, olive oil, 1 tsp of rosemary, 1/4 tsp salt and pepper on a large baking sheet.
3. Roast for 20 minutes, stirring once. Add roasted vegetables to a large soup pot and cover with broth, remaining rosemary and cayenne pepper.
4. Bring to a boil and simmer covered for 20 minutes. Puree with the soup with an immersion blender or in batches in a regular blender. Stir in lime juice.
For more simple, fresh and flavourful vegan recipes visiting LivingLou.com/Vegan. Did you make this meal? Show us on Instagram by tagging it #metrocookswithlou
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