Walking Through Lavender Fields
Purple Sweet Potato Soup 1
Sides and Appetizers

Purple Sweet Potato Soup (V, GF)

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This purple sweet potato soup definitely stands out for its vibrant colour and can be a fun and special appetizer to serve. But it’s not just about the colour. It also has an amazing and rich taste that you will love. The creaminess and super delicious taste come from a soy cooking cream and tahini. Make sure to use hulled tahini since unhulled is much more bitter in taste. As for the soy cream I adore the one from Valsoia.

Purple Sweet Potato Soup 2

Purple Sweet Potato Soup (V, GF)

With its vibrant purple colour and amazing creamy taste this purple sweet potato soup can be a fun and special appetizer.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Soup
Servings 2
Calories 247 kcal

Ingredients
  

  • 200 g purple sweet potato peeled and cubed
  • 1/2 tsp olive oil
  • 140 g soy cream
  • 320 ml (1 1/3 cup) water
  • 18 g (1 tbsp) hulled tahini
  • 1/10 tsp salt
  • a pinch of black pepper

Instructions
 

  • Peel and cube purple sweet potato. Coat it with olive oil. Roast at 200 °C for 20 min.
  • While potatoes are roasting put all other ingredients in a blender. After roasting add to the blender also purple sweet potato. Mix well together.
  • Transfer the mixture into a pot and heat the soup.
  • Remove from the stove and divide the soup between two bowls.
  • Decorate with soy cream.

Notes

*Use hulled tahini because it’s much better in taste than unhulled which is more bitter. Use a tahini brand that you like because the taste can be quite different across brands. You can find which brand I use here.
*I love soy cooking cream from Valsoia.

Nutrition

Serving: 1servingSodium: 182mgCalcium: 69mgVitamin A: 7IUSugar: 7gFiber: 4gPotassium: 375mgCalories: 247kcalMonounsaturated Fat: 3gPolyunsaturated Fat: 2gSaturated Fat: 2gFat: 14gProtein: 4gCarbohydrates: 26gIron: 1mg
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