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+ servings
a vegan sweet potato soup made with purple sweet potatoes in a white bowl topped with a white creamy drizzle and pumpkin seeds
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5 from 19 votes

Purple Soup

This fun, easy soup is a creamy blend of sweet potatoes, carrots and onions. It's great for kids or adults and just happens to be Paleo, Whole30 and vegan-friendly.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 5 servings
Calories: 271kcal
Author: Don Baiocchi

Ingredients

  • pounds purple sweet potatoes
  • 1 bunch purple carrots
  • 1 red onion
  • 1 quart (4 cups) low-sodium chicken broth (use vegetable broth to make it vegan)
  • 2 teaspoons fine sea salt
  • freshly ground black pepper

Instructions

  • Peel and trim off the ends of the sweet potatoes. Chop as small as you have the patience and dexterity for, knowing that the smaller you cut the cubes the faster they'll cook and the easier they'll blend.
  • Scrub under running water or peel the carrots. Cut them into the same size as the sweet potatoes.
  • Peel and dice the red onion.
  • Add the vegetables to a large pot, pour in the broth and 1½ cups water and stir in the fine sea salt. Turn the heat to high and bring to a boil. Lower the heat to medium-low and simmer for 15-20 minutes (depending on how small the vegetables are).
  • Once the vegetables are soft, turn off the heat.  Add a good grinding of black pepper. Use an immersion blender to blitz the soup until it's smooth. If the consistency is too thick, add more water. If it's too thin, place it over the heat again and simmer until it reduces to the texture you like. Taste for seasoning and serve.

Notes

If you have the time and want to deepen the flavor, add 1 tablespoon oil to the pan over medium heat, add the chopped onion and saute until started to brown, about 5-10 minutes. Add one cup broth and use a wooden spoon or silicone spatula to scrape up all the brown bits off the bottom of the pot. Add the rest of the vegetables, broth, water and salt and proceed with the recipe.
You can also add fresh thyme springs when you add the broth and then fish them out before you blend. Or garnish with chopped fresh herbs when serving, like thyme, basil, parsley or rosemary.
I've tried using purple cauliflower instead of purple carrots and the flavor did not work for me. I have not tried purple asparagus or any other amethyst-hued vegetable.
A note about blending: I find immersion blenders much easier than using a blender, plus they're relatively cheap and don't take up as much room. But to use a blender, fill it no more than halfway full, put the lid on but take out the inner cap, hold a towel over the hole in the lid (all of this is necessary to contain the hot liquid which will expand when you turn it on), and blend until smooth. Pour into a bowl, add more of the soup to the blender and continue this process until it's done.
For the Instant Pot: Place all ingredients in the insert. Lock on the lid, making sure the seal is set correctly. Hit the Manual button and lower the cooking time to 4 minutes. Once it's done, immediately release the pressure, remove the lid and blend.
Make ahead: This soup will keep in the fridge for up to 6 days.
You can freeze this soup either in large or individual portions for up to 3 months. Thaw in the fridge overnight. Reheat on the stove over low heat.

Nutrition

Calories: 271kcal | Carbohydrates: 59g | Protein: 8g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 1175mg | Potassium: 1249mg | Fiber: 10g | Sugar: 15g | Vitamin A: 47331IU | Vitamin C: 12mg | Calcium: 111mg | Iron: 2mg