Creamy Sweet Potato Soup(Lacto)
Submitted by Davel
Lacto-vegetarian sweet potato soup with carrots, celery, peas, and a triple-herb blend of thyme, basil, and tarragon. Finished with nonfat sour cream for a lighter, meatless comfort bowl.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minSame soul-warming sweet potato soup, built for a lacto-vegetarian table.
Sweet potatoes simmer until they start breaking apart into a thick, naturally golden broth, while russet potatoes, carrots, celery, and green peas add hearty texture throughout.
Thyme, basil, tarragon, and chives layer in herbal complexity, and the nonfat sour cream and skim milk finish keeps everything rich-tasting without the guilt.
No meat, no eggs, all flavor.
Kitchen Tips
- Cut some sweet potatoes into small dice (they’ll dissolve and thicken the broth) and some into half-circles (they’ll stay chunky for good bites).
- Add the sour cream mixture on the lowest heat possible. Boiling will make it curdle and turn grainy.
- Bay leaves should be removed before serving. Fish them out after the first 30-minute simmer.
- Leftovers thicken overnight. Thin with a little water or vegetable broth when reheating.
Ingredients
Directions
Bring to a boil water thyme bay leaves onions and diced yams.
Lower heat to medium and cook covered about 30 min until potatoes begin to break apart and form a broth.
Add celery russet potato and carrots continue cooking 10 min.
Add half circle yams basil and tarragon.
Lower heat and simmer covered until carrots and yam pieces are tender about 10 to 15 min.
Add peas and parsley and simmer 5 min.
Turn burner to lowest heat.
Blend sour cream and milk together in a blender container and add to soup along with the spike salt and chives.
Heat gently stirring often until soup is hot but not boiling.
Adjust seasonings to taste.
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