Whole Food, Plant-Based Recipe Spiced Pumpkin, Sweet Potato, & Carrot Soup
Recipe courtesy of Chef Cara Santamaria, PPMNY Culinary EducatorA warming soup with hints of spice and a creamy texture.
Ingredients
2 large sweet potatoes, skins removed and cubed
- 1 large carrot, peeled and rough chopped
- 15 oz can of pumpkin purée
- 3 cups vegetable broth
- 1½ cup plant-based milk
- ¼ cup nutritional yeast
- 2 tsp ground ginger
- 2 tsp cinnamon
- 1 tsp nutmeg
- Salt and pepper to taste
Instructions
1. In a large pot, add sweet potatoes, carrot, pumpkin puree, and vegetable broth. Bring to boil and cook until tender, about 10-14 minutes.
2. Using an immersion blender or a regular blender, blend the cooked soup mixture to a creamy consistency. This can be done in smaller batches depending on blender size.
3. Return puréed soup back to pot.
4. Over medium heat, add plant-based milk, nutritional yeast, ginger, cinnamon, nutmeg, salt, and pepper. Cook to a simmer, stirring well, about 5-6 minutes.
