Easy Healthy Sweet Potato Soup with Protein


Freezer-Friendly: Perfect for meal prep. Use Souper Cubes to freeze in 1 cup portions for easy reheating. Simply pop the cubes out and warm for a few minutes. Perfect recipe for fall and winter.

Step 1. Heat the oil in a large saucepan. Cook the onion until translucent. Add the garlic, ginger, cumin, paprika, and nutmeg and cook for 1 minute. Add the sweet potatoes, carrots, and vegetable broth. Bring to a vigorous simmer. Reduce the heat, cover, and cook for about 20 minutes.

Step 2. Mix in the almond butter. Blend with an immersion blender or transfer the soup to a high-speed blender. Blend on high until smooth. Add more vegetable broth until the desired consistency. Season with salt and pepper.

Step 3. (optional) Once the soup is cool, transfer leftovers to a souper cube tray or freezer-safe container and freeze for up to three months.

Step 4. Pop out the desired number of cubes and reheat in a saucepan. Each cube is 1 cup.

You can add coconut milk or more vegetable broth when reheating as desired. Garnish with fresh parsley.

Full Recipe: CookingForPeanuts.com

Storage: Refrigerate leftovers for up to 5 days. Or freeze for up to 3 months.