Raw Till 4 Oil Free Sweet Potato Soup
So my latest food love affair living the Raw Till 4 lifestyle is Sweet Potato soup. This sweet potato soup is totally raw till 4 approved! No Oil, Low Sodium, No processed foods, very few ingredients, very little prep time, and super easy to make in a hurry! Oh, I forgot to mention the most important fact: Totally DELICIOUS.
Like all my recipes on Raw Till 4, you can add or subtract foods/spices to your hearts content, and totally make it your own. I keep it pretty simple myself, adding just a few herbs and spices, and last time I added the cherry tomatoes, and that totally took it over the top for me.
So without further ado, here’s my super fast, super easy Raw Till 4 oil free, low sodium, Sweet Potato Soup recipe:
2 pounds of peeled organic Sweet Potatoes
1 cup low sodium vegetable broth
1 – 2 cups of the left over sweet potato cooking water *IMPORTANT!!
5 – 7 Cherry tomatoes
Paprika – use a really good quality brand for best results
Dried parsley for garnish
Here’s the recipe card. Instructions are below this image.
Cut sweet potatoes into smaller chunks, and rinse off
Add to large pot and add water until sweet potatoes are covered by an inch of water
Cook on high until boiling, then reduce heat and simmer for 15 minutes
Drain water into large cup or bowl for use later
Now add cooked sweet potatoes to yourVitamix blender
Add 1 cup of low sodium vegetable broth
Add 1 – 3 cups of left over cooking water
Add spices (not herbs)
Blend all in Vitamix blender on medium to high (with lid on!!)
Add more cooking water if necessary until it is desired consistency
Pour soup into large bowl, garnish with chives and parsley, and ENJOY!
I love this sweet potato soup so much, just play around with the spices to get it the way you like, and I think you’ll love it too. So tasty, but also very nutritious.
Here’s some of the nutritional info on my Sweet Potato soup based on 2 pounds:
Protein: 13.5 grams
Carbohydrates: 168.4 grams
Fat: 1.5 grams
Key Vitamins and Minerals:
B1, B5, B6
Vitamin A, and C, and E
Sodium: 392 mg
Give this recipe a try and let me know what you think of it in the comments below!