Italian Sweet Potato and Carrot Soup

You Will Need
1/2 cup packed diced yellow onion
3 large garlic cloves, minced
​3 medium carrots, sliced into 1/4“ thick rounds
3+ cups low-sodium vegetable broth, separated
1 Tablespoon Italian seasoning*
2 teaspoons fine salt
1/4 teaspoon ground black pepper
4 heaping cups peeled and chopped sweet potatoes, cut into 1/2” pieces
3/4 cup creamy soy or plant-based milk

OPTIONAL: 1/2 cup raw, unsalted pumpkin seeds (pepitas), toasted

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​Serves 4

What To Do
Add onion, garlic, carrots and 3/4 cup of broth to a large pot over medium heat.  Bring to a simmer, and cook about 8 minutes or until the carrots are just tender, stirring occasionally.  Add the remaining 2 1/4 cups broth, Italian seasoning, salt, and pepper, and stir well. 

Stir in the sweet potatoes, and bring back to a boil over high heat.  Once boiling, reduce the heat to medium-low, and cook about 15 minutes or until the sweet potatoes are fork tender.  Stir in the milk and remove from the heat.

Transfer to a blender or puree with a stick mixer. Blend until just smooth. Taste and add more salt and broth (e.g., 3/4 cup) until the desired texture is achieved. Garnish with toasted pepitas if desired.

NOTE: Select Italian seasoning without added salt or pepper flakes
​OR substitute it with 1/2 tablespoon dried oregano, 1/2 teaspoon dried thyme, 1/2 teaspoon dried basil, and 1/2 teaspoon dried rosemary.

Toast pepitas by adding them to a small pan over medium-low heat, and stir constantly while they get toasty brown. They will pop, so don’t lean over pan and don’t walk away as they can easily burn.

                                              Source: ​The Vegan 8 by Brandi Doming