Creamy Sweet Potato Soup with tempeh bacon

Trust me when I say that you have to make this for dinner! This is a must. Even if you don't think you are a fan of sweet potatoes. It is so good for you, affordable, and easy. And my new favorite soup. In fact, I am actually making it for dinner again tonight.  And topped off with a little tempeh bacon equals perfection.

Creamy Sweet Potato Soup

with tempeh bacon

serves 6-8

printable recipe

What You Need:

1 large yellow onion

4 cloves of minced garlic

2 large, or 3 small carrots, peeled and chopped

salt and pepper

3 Tbsp. extra virgin olive oil

3 large sweet potatoes, small chop (I did not peel them)

 2 tsp. salt

1/2 tsp onion powder

1/2 tsp paprika

3 "no salt added" Rapunzel brand vegan vegetable bouillon or any vegan vegetable boillon

6 cups water

2 cups unsweetened almond milk

salt and pepper to taste

2 packages Lightlife tempeh bacon, baked or placed under a broiler until crisp.

To make:

Heat the olive oil in a large soup pot. Add the onions, garlic, carrots, and a pinch of salt and pepper. Saute for about 5 minutes, until the onions and carrots are slightly tender. Then add in the chopped sweet potatoes and saute for 5 more minutes. Add the salt, onion powder, paprika, vegetable bouillon, and water. Simmer for 20 minutes, partially covered until the sweet potatoes are very tender. Puree the soup either with an immersion blender or in a Vitamix or regular blender in batches. Return blended soup back to the soup pot and stir in the almond milk. Heat for a few minutes. Add any additional salt and pepper to taste, top each bowl with crispy tempeh bacon, and enjoy.