5 from 1 vote
Sweet Potato Soup
Chilled 'Creamy' Sweet Potato and Basil Soup {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
Free of gluten, dairy, soy, corn, eggs. Vegan, Vegetarian.
Course: Appetizer
Cuisine: Soup
Servings: 2
Calories: 281 kcal
Author: Amie Valpone
Ingredients
  • 2 large sweet potatoes
  • ½ cup purified water room temperature
  • 1 ¼ cup lite coconut milk
  • 2 scoops Orgain Sweet Vanilla Bean Organic Plant Based Protein Powder
  • 1 large apple diced
  • 6 basil leaves plus more for garnish
  • Sea salt and freshly ground black pepper to taste
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Poke holes in the sweet potatoes using a fork. Transfer the sweet potatoes to a large rimmed baking sheet and bake the sweet potatoes for 1 hour or until tender. Remove from the oven and set aside to cool until cool enough to touch.
  3. Transfer the sweet potatoes to a food processor with the remaining ingredients and puree until smooth. Transfer the mixture to a large bowl.
  4. To serve cool, place the bowl in the refrigerator for at least 1 hour to chill, then transfer to two serving bowls and serve chilled.
  5. To serve warm (in the winter), serve immediately after pureeing the ingredients while the sweet potatoes are still warm. You can also use warm/hot water to make the soup hotter, if desired.
Nutrition Facts
Chilled 'Creamy' Sweet Potato and Basil Soup {Gluten-Free, Dairy-Free, Soy-Free, Vegan}
Amount Per Serving
Calories 281
* Percent Daily Values are based on a 2000 calorie diet.