Velvety Sweet Potato Soup with tempeh bacon
Believe me when I say that you need to make this for supper! This is an unquestionable requirement. Regardless of whether you don't think you are an enthusiast of sweet potatoes. It is so bravo, reasonable, and simple. Furthermore, my new most loved soup. Indeed, I am really making it for supper again this evening. Furthermore, finished off with a little tempeh bacon measures up to flawlessness.
Rich Sweet Potato Soup
with tempeh bacon
What You Need:
1 substantial yellow onion
4 cloves of minced garlic
2 substantial, or 3 little carrots, peeled and hacked
salt and pepper
3 Tbsp. additional virgin olive oil
3 substantial sweet potatoes, little hack (I didn't peel them)
2 tsp. salt
1/2 tsp onion powder
1/2 tsp paprika
3 "no salt included" Rapunzel mark veggie lover vegetable bouillon or any vegetarian vegetable boillon
6 glasses water
2 glasses unsweetened almond drain
salt and pepper to taste
2 bundles Lightlife tempeh bacon, heated or set under an oven until fresh.
Warmth the olive oil in a vast soup pot. Include the onions, garlic, carrots, and a squeeze of salt and pepper. Saute for around 5 minutes, until the point when the onions and carrots are somewhat delicate. At that point include the slashed sweet potatoes and saute for 5 more minutes. Include the salt, onion powder, paprika, vegetable bouillon, and water. Stew for 20 minutes, halfway secured until the point when the sweet potatoes are exceptionally delicate. Puree the soup either with a drenching blender or in a Vitamix or customary blender in clumps. Return mixed soup back to the soup pot and blend in the almond drain. Warmth for a couple of minutes. Include any extra salt and pepper to taste, top each bowl with firm tempeh bacon, and appreciate.