Creamy Vegan Carrot Sweet Potato & Mushroom Soup

Creamy Vegan Carrot Sweet Potato & Mushroom Soup was originally going to be my classic Carrot Mushroom Barley Soup.  That is until I realized I had a sweet potato. I’ve been wanting to try a different take on this soup using a sweet potato for more sweetness and creaminess. Result? I LOVED it! It was crazy creamy, incredibly packed with flavor, and super healthy. Not to mention, very easy to chef up. 

Garlic, onion, fresh oregano, sweet potato, carrots, and cremini mushrooms are the flavor explosions in this dish of delish. I was literally slurping it up, and it sounded a lil’ somethin’ like this:

sip, slurp, oh shit, wipe, sip, slurp, oh shit, wipe, repeat etc.

It wasn’t graceful, but I was slurpin’ solo and didn’t give a shit. If you like the ingredients listed in this soup, you’ll love this recipe. 

Slurp responsibly. 😉 Love, FGG  

Creamy Vegan Carrot Sweet Potato & Mushroom Soup

2018-03-25 14:34:41

Serves 6

Creamy Vegan Carrot Sweet Potato & Mushroom Soup is incredibly flavorful, creamy, healthy, easy, and delicious! Perfect for a cold day or healthy lunch!

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Total Time

45 min

Total Time

45 min

Ingredients

1. 2 bunches of carrots (about 4 cups) - chopped
2. 1 sweet potato - chopped
3. 2 C cremini mushrooms - sliced relatively thin
4. 1/2 red onion - diced
5. 1/2 yellow onion - diced
6. 5 cloves of garlic - diced
7. 1/4 C fresh oregano - loosely chopped
8. 1/2 Tbl Better Than Bouillon Vegetable Based Broth (this is a paste)
9. 2 C water (or more or less depending on the thickness you'd like to achieve)
10. 2-3 tsp red pepper flakes
11. Salt & pepper to taste (I used little salt due to the use of veggie broth)
12. 1/4 C olive oil

Instructions

1. Boil the carrots and sweet potato until soft enough to cut through (about 10-15 minutes)
2. In a sauce pan, heat olive oil over low/medium - medium heat
3. Add onions, a pinch of salt, and stir occasionally for about 3-5 minutes
4. Add garlic and stir occasionally for about 1-2 minutes
5. Add mushrooms, pepper, fresh oregano, and red pepper flakes - stir occasionally for about 5-7 minutes
6. Remove pan from heat
7. Using a fork or tongs, remove mushrooms from sauce pan and place in separate bowl
8. In a high powered blender (I used my Vitamix), add sweet potatoes, carrots, veggie broth, water, and contents from sauce pan. Puree until completely smooth - no bumps
9. Return contents of blender to pot and add the mushrooms. Add any remaining water, salt or pepper you like now. Heat pot of soup on low for about 15-20 minutes to let flavors fully soak in - stir occasionally
10. Done!

Notes

1. Serves 4-6 bowls depending on how large of a bowl you're serving.

Wine Pairings

1. White- Riesling or chardonnay
2. Red- Beaujolais or pinot noir

By Heather Rugile

Food Galley Gab https://foodgalleygab.com/