Vegan Sweet Potato & Butternut Squash Soup with Carrots
An easy vegan sweet potato and butternut squash soup with carrots. Serve with a splash of cream or coconut milk for a bit of luxury.
Servings: 5 servings
Calories: 114kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (crushed or grated)
- ½ medium butternut squash (cubed)
- 1 large sweet potato (chopped)
- 2 large carrots (grated)
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 1 ½ litres vegetable stock
- 1 pinch salt and pepper
- 1 handful fresh coriander (cilantro) (to serve, optional)
- 6 teaspoons vegan cream (or coconut milk) (to serve, optional)
Instructions
- In a large soup pot, saute the onion and garlic gently in the olive oil until soft.
- Add the butternut squash, sweet potato and carrot and cook gently for a few minutes.
- Add the herbs and stock and bring to the boil, then reduce to a simmer and cook for another 20-25 minutes until the veg is soft
- Season with salt and pepper and add the fresh herbs just before serving,
- When serving, add a swirl of cream or coconut milk (optional).
Notes
- If you don't like coriander (cilantro), you could add fresh basil or parsley.
- You can blend the soup but it is nice as a broth.
- Soup always taste better day two, so if you have time, make it ahead.
- Just add the cream or coconut milk as you serve and it will last longer in the fridge. Storing soup
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Once your soup is cool, you can store it in an airtight container in the fridge for 4-5 days, if there are no fresh ingredients like cream or yogurt (even if it's vegan).
- If it includes cream, only keep for a couple of days
- You can also freeze soup for up to 3 months in freezer bags or tubs, then pop in the fridge overnight to defrost before reheating.
Nutrition
Serving: 1 serving | Calories: 114kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1254mg | Potassium: 402mg | Fiber: 3g | Sugar: 7g | Vitamin A: 13530IU | Vitamin C: 20mg | Calcium: 57mg | Iron: 1mg
