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
Keyword:
dairyfree, soyfree, vegan, gluten free, soup, sweet potato, basil, creamy
Servings: 2 people
Calories: 264 kcal
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 Fuji apple diced
- 6 fresh basil leaves plus more for garnish
- Sea salt and freshly ground black pepper to taste
Instructions
-
Preheat the oven to 350 degrees F.
-
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.
-
Transfer the sweet potatoes to a food processor with the remaining ingredients and puree until smooth. Transfer the mixture to a large bowl.
-
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.
-
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 264
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 8g50%
Sodium 1342mg58%
Potassium 535mg15%
Carbohydrates 43g14%
Fiber 6g25%
Sugar 15g17%
Protein 2g4%
Vitamin A 18556IU371%
Vitamin C 7mg8%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.