Ingredients

The following ingredients have 12 Servings
  • 1 packed cup (160g) white onion, finely diced
  • 5 large garlic cloves, minced (about a tablespoon)
  • 1 3/4 lbs peeled and chopped yukon gold potatoes into 1/2 inch chunks (about 5 heaping cups (plus a couple extra potatoes for toasting as garnish if desired)
  • 2 lbs peeled and chopped sweet potatoes ((about 6 heaping cups
  • 6 1/2 cups low-sodium vegetable broth (use a well-flavored one here! I like the Pacific brand)
  • 5 tablespoons (75g) tomato paste, not tomato sauce
  • 1 teaspoon ground cumin
  • 3 tablespoons (18g) nutritional yeast (Highly recommend the Sari or Foods Alive brand-they are non-fortified and have the best flavor)
  • 1 1/2 teaspoons fine sea salt and 1/4 teaspoon pepper (this makes a TON of soup, so that is the reason for the salt amount)
  • chopped green onions for garnish
  • I use this scale.
  • optional: 1/4 teaspoon cayenne pepper for a spicy kick

Instruction

  • Have all ingredients chopped and ready to go. Make sure all the potatoes are chopped into small 1/2 inch chunks similarly so they cook evenly.
  • Add the onion to a large pot (this makes a TON) with 1/2 cup of the broth over medium heat. Cook about 5 minutes, stirring often. Add the garlic and cook another minute.
  • Add all of the remaining ingredients (including the remaining 6 cups of broth), except the green onions, to the pot and stir well.
  • Bring to a boil and once boiling, turn to low heat and cover. Simmer for 20-25 mins, or until the potatoes are completely soft and tender. (see tip below for while the soup is simmering)
  • Blend the whole soup with an immersion blender to a creamy consistency. If you don't have an immersion blender, you can use a regular blender, but you'll have to do it in 2-3 batches, depending on the size of your blender. This makes so much that you will not be able to blend it all up at once.
  • Tip: While the soup is cooking, chop up a couple more yukon gold potatoes into small 1/2 inch pieces, season with salt/pepper, and bake at 425° (on parchment paper) for about 20 minutes or until golden brown. I love the texture it added. Top the soup with the roasted potatoes and green onions. So good!