I wish the pictures of this creamy soup would show off its true color. It is such a pretty and (invented word alert!) autumn-y peach color.
Sweet potato and nut butter soup. I tried a varation of this soup a couple weeks ago at my favorite vegan restaurant the Flaming Ice Cube. This version that I recreated is almost 100% completely raw, and can be adapted to be 100% by replacing the vanilla soy milk with the nut milk of your choice. It’s also super simple to make too, it only takes 3-5 minutes and dirties one dish. Do I have you intrigued? 😉
1 sweet potato, peeled and cubed
1 cup vanilla soy milk
2 tbsp nut butter (raw or otherwise)
1 packet stevia
Place soy milk, sweet potato and stevia in a blender. Blend 1-2 minutes until smooth. Add 1 banana and 2 tablespoons of nut butter, and blend until smooth and creamy. Pour into a bowl and top with remaining banana slices. Enjoy again and again!
This soup is flippin delicious, I have had it for dinner three times so far this week. It is so versatile and it would be tasty served warmed on a stove or chilled in the fridge. I love crispy apple slices dipped into it. Give it a try, you won’t be sorry!