Creamy and Comforting Sweet Potato Soup (2/27/23)

This is an allergen-free adaption of a popular Sweet Potato Soup Pinterest recipe. If you would like to check that out, here it is: https://pin.it/1rgv9Od

Introduction: Get ready to savor a bowl of warmth and comfort with our delightful recipe for gluten-free, dairy-free, egg-free, and nut-free sweet potato soup. This creamy and nourishing soup is perfect for those with dietary restrictions or food sensitivities. Packed with the goodness of sweet potatoes and seasoned with a blend of aromatic spices, this soup will satisfy your cravings and warm your soul. So, let's gather our ingredients, don our aprons, and embark on a culinary journey to create a bowl of pure bliss!

Ingredients: To make this delicious allergen-friendly sweet potato soup, you will need:

• 4 medium-sized sweet potatoes, peeled and cubed

• 1/2 cup of Tofutti dairy-free sour cream

• 1 cup of unsweetened coconut milk (for creaminess)

• 2 tablespoons of ghee (clarified butter substitute)

• 1 teaspoon of ground cumin

• 1/2 teaspoon of ground cinnamon

• 1/2 teaspoon of ground ginger

• 1/4 teaspoon of ground nutmeg

• Salt and pepper to taste

• Daiya cheddar cheese (or any dairy-free cheese of your choice) for topping

• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, add the cubed sweet potatoes and cover them with water. Bring the water to a boil and cook the sweet potatoes until they are tender and easily mashed with a fork. This usually takes around 15-20 minutes. Drain the sweet potatoes and set them aside.

2. In the same pot, melt the ghee over medium heat. Add the cooked sweet potatoes back into the pot.

3. Using a potato masher or a fork, mash the sweet potatoes until smooth and creamy.

4. Stir in the Tofutti dairy-free sour cream and mix well until it is fully incorporated into the sweet potato mixture.

5. Gradually add the unsweetened coconut milk, stirring continuously, until the desired creamy consistency is achieved. Adjust the amount of coconut milk according to your preference.

6. Add the ground cumin, ground cinnamon, ground ginger, and ground nutmeg to the pot. Season with salt and pepper to taste. Stir well to combine all the flavors.

7. Place the pot back on the stove over low heat, allowing the soup to simmer gently for 10-15 minutes. This will allow the flavors to meld together.

8. Once the soup is heated through, remove it from the heat and ladle it into serving bowls.

9. Top each bowl of sweet potato soup with a sprinkle of Daiya cheddar cheese and a generous garnish of fresh chives.

10. Serve the soup warm and enjoy its creamy, comforting goodness.

Conclusion: Indulge in the velvety texture and rich flavors of this gluten-free, dairy-free, egg-free, nut-free sweet potato soup. With the natural sweetness of sweet potatoes, a hint of warm spices, and a creamy base made with dairy-free alternatives, this soup is a nourishing treat for the senses. Whether you're seeking a cozy weeknight dinner or a comforting meal on a chilly day, this allergen-friendly soup is sure to satisfy and bring a smile to your face. So, gather your loved ones, savor each spoonful, and relish in the joy of a homemade soup that caters to your dietary needs. Enjoy!