Sweet Potato Tomato Soup
This sweet potato and tomato soup is a delicious twist to the traditional sweet potato soup or tomato soup. These are easy to make and also a quick soup for lazy days. This soup is vegan and gluten-free.
Servings: 4 Servings
Calories: 215kcal
Equipment
- 1 large soup pot
- 1 Spatula
Ingredients
- 6 - 8 medium tomatoes
- 1 lb sweet potatoes peeled & chopped
- 2 tbsp peanuts roasted
- 4 large garlic cloves minced finely
- 1 small onion diced
- 1 tsp Italian seasoning
- ¼ tsp cayenne pepper
- ¼ tsp black pepper crushed
- 1 tsp salt or as taste
- 1 tbsp lemon juice
- 2 - 3 tbsp olive oil extra virgin
- 5 - 6 tbsp fresh basil leaves finely chopped
Instructions
- In a large soup pot heat oil.
- To the hot oil add minced garlic, and diced onions, and saute till the onions are translucent.
- Then add diced sweet potatoes to the pan followed by salt and the seasonings.
- Cook on high flame for 2 minutes for a charred flavor.
- Then add diced tomatoes or roasted tomatoes (fresh or canned) to the pot.
- Add vegetable broth and simmer for a few minutes like 10 - 15 minutes or till sweet potatoes are cooked tender.
- Add fresh herbs and blend to a puree using a hand blender.
- In the same pot simmer for a few more minutes. In the end, turn off the heat.
- Add 2 - 3 tbsp coconut cream and stir well to mix them well. However, this is optional and you can skip the cream.
- Add some topping of fresh basil leaves, roasted peanuts, and a drizzle of olive oil over them. For a kick of heat, add a pinch of red pepper flakes to it.
- Serve it hot with some fresh garnish and toppings.
Notes
*If you are using regular blender for puree then cool it completely before blending. Else the lid will open in pressure of heat.
Nutrition
Calories: 215kcal