Cream of Sweet Potato Soup

Catch full video here

     Soup, soup, soup!!!  I just love it, and what is wonderful about my Cream of Sweet Potato Soup is that you can enjoy it warm or cold.  Which means, as an added bonus, it is perfectly served summer or winter.  Lastly, this is a wonderful plant based vegan dish, a easy opportunity to incorporate a meatless meal into your week.  I think you will be surprised how satisfying this can be.  Try it and see!  ;)

Ingredients~

6 cups Vegetable or Chicken Broth

1 pound Baby Carrots, or diced Carrots

3 large diced Sweet Potatoes

2-3 chopped Zucchini

1 chopped Onion

1 Tablespoon chopped Garlic

Seasoning as desired (I used Salt, Pepper or Cayenne)

 2-14oz extra firm Tofu, broken up 

1 can Coconut Cream

Sliced Green Onion as garnish if desired

Everything Bagel Seasoning as garnish if desired

     Bring all ingredients to a boil except for Tofu and Coconut Cream, boil for 10 minutes, reduce to simmer with lid for 30 minutes.  When finished, stir in Tofu and Cream, use immersion blender to blend, or add to heavy duty blender and turn into soup in batches if necessary.  Feel free to serve over rice or just as is, garnish as desired!  Enjoy!  :)