Super Simple Yellow Cream Soup (Vegan & Gluten-Free)
Servings: 2 big servings
Print RecipeA light and creamy soup featuring sweet potatoes and carrots as its main stars. With a delicate flavor and a healthy boost of nutrients, this soup is a great choice anytime.
Equipment
- Medium Pot
- Blender
Ingredients
- 2-3 carrots (peeled and sliced)
- 1-2 sweet potatoes (peeled and cut in cubes)
- 1-2 bell peppers (sliced)
- 1 white onion (peeled and cut in half)
- 1-2 stick celery (sliced)
- 1 jalapeño (sliced)
- 1 tsp Himalayan salt
- 100 g coconut milk (full-fat)
- fresh herbs: dill, parsley or lovage
Instructions
- Add all the ingredients into a pot and bring to a boil over medium heat.
- Cook the vegetables for about 10-15 minutes or until the carrots and potatoes are soft enough.
- Once the veggies are cooked, separate the water from the cooked veggies. Set the vegetables aside for a few minutes to cool down.
- Next step is to transfer cooked veggies into the blender with a bit of water.
- Add coconut milk, salt and fresh herbs of your choice (dill, parsley or lovage).
- Blend on medium speed until the veggies have transformed into a cream. In case your blender has a hard time pureeing the vegetables, consider adding more water or coconut milk.
- Stop when reaching the desired texture. That’s it!
- Add to a soup plate and decorate with fresh herbs of your choice. Serve hot or cold and share with someone your love.
Notes
For a creamier texture, try adding more coconut milk.
Because of the sweet potatoes and carrots, this soup tends to have a sweeter taste. If you like your soup salty, consider adding a bit more salt.
When blending all the ingredients, it’s important to pay attention to the extra water added. Too much water will ruin this soup’s texture, so I advise you to start with a bit of water and only add more water if your blender has troubles pureeing everything into cream.