Smoky Sweet Potato Soup with Jalapeño Cornbread

A good chunk of this past week’s weather involved drizzling and cool temperatures, and believe me, it was more than welcomed here. I was thankful that there was no torrential downpours or gale-force winds, just stillness and cloud cover. If it was extreme, I wouldn’t have been able to go outside a little and take some photos, and I love taking photos. ;) This weather obviously calls for more comfort food! Which leads me to the 10 lb. sack of organic sweet potatoes that I got at Costco recently. That’s a lot of freakin’ sweet potatoes.

So, I decided to roast them, as I do with almost everything else in the Fall and Winter seasons. But, in the midst of doing so I get a text from my friend Tristan, “Soup Coffee Pie Let’s gooooo!!!”, to which I responded, “I’m actually making soup right now!” I then invited him over to join me in my feasting and decided that corn bread should be made, because duh, it’s cornbread. This is where I paused, because I don’t have a go-to cornbread recipe.

Using my favorite tool, Google, I came upon Pickles & Honey’s Simple Vegan Cornbread recipe and couldn’t wait to switch it up a bit. I honestly changed quite a lot of the recipe, using coconut oil instead of canola, adding 2 tbsp. pickled jalapeños, and using 1/2 cup water with 1/2 cup creamed corn instead of non-dairy milk. In the end I think I could have added a little more maple syrup or salt in it, and next time use a little more corn meal instead of a 1:1 ratio; but, it was still pretty tasty with a little vegan butter on top. It’s even better crumbled over this delicious, smoky sweet potato soup.

Hints of chipotle, smoked paprika and cayenne pepper for a kick, warm you up quickly. While a touch of maple syrup brings out the slight sweetness of the sweet potatoes and carrots. Roasting everything before letting it simmer in broth really caramelizes the veggies and gives their flavors more depth. I used an immersion blender for this recipe, but you can always blend in batches to reach a thickness and texture of your preference.

One Year Ago: Smoky Pumpkin Mac & Cheeze

Smoky Sweet Potato Soup with Jalapeño Cornbread

From Vegan Yack Attack | Soups | Soul food

A smoky, slightly spicy, soup filled with sweet potatoes, carrots and red onion. Paired with jalapeño cornbread, it’s the perfect meal!

01:00
00:15
00:45

3 servings

Ingredients

  • 1 1/2 C. Chopped Red onion
  • 2 C. Chopped Carrots
  • 4 C. Chopped Sweet potatoes, (I left the skin on)
  • 4 Whole Cloves of Garlic
  • 1 1/2 Tbsp. olive oil
  • 1/3 tsp. Smoked Sea salt
  • 1/4 tsp. Black pepper
  • 3 C. Vegetable broth
  • 1 C. Water
  • 1 Tbsp. Braggs Liquid Aminos
  • 1 Tbsp. Maple syrup
  • 1/2 Tbsp. Liquid Smoke
  • 1 tsp. Dried Cilantro
  • 1/2 tsp. Smoked paprika
  • 1/4 tsp. Chipotle Pepper Flakes
  • 1/8 tsp. cayenne pepper

Directions

  1. Preheat the oven to 400ºF. Get a large bowl and a large baking sheet ready.
  2. Place the red onion, carrots, sweet potatoes and garlic into the large bowl and drizzle the olive oil over the top. Add the smoked sea salt and black pepper to the bowl and stir until all pieces are evenly coated.
  3. Spread the veggie mixture out into a single layer on the baking sheet and roast for 25-30 minutes, or until the sweet potatoes/carrots are soft and have browned a little.
  4. Next, warm the vegetable broth and water in a large pot on the stove, over medium heat.
  5. Carefully add the roasted vegetables to the broth mixture and bring to a boil. Cover and simmer over low-medium heat for 5 minutes.
  6. At this point, you can either use an immersion blender to puree the soup or blend a little at a time. If you use a blender or food processor be VERY careful! I used an immersion blender, but didn’t completely puree the soup; it’s great slightly chunky.
  7. Stir in the rest of the ingredients and have the soup simmer for 10 more minutes. Add salt and pepper to taste, if necessary.

Tips

  • These nutrition facts do not include the cornbread.

This soup has a great, creamy texture but without any need for creams or milks; plus it’s FILLED with Vitamin A. Needless to say, between three people, this soup was finished off in no time at all. If you want to offer it as an appetizer you may be able to squeeze 4 or 5 servings out of it. Either way, make sure to try this out!

19 Comments

Filed under Healthy Recipes, Holidays, Savory Recipes

19 Responses to Smoky Sweet Potato Soup with Jalapeño Cornbread

  1. Your photos are gorgeous! Thanks for using my cornbread recipe as inspiration. :) I’m going to have to add some jalapenos the next time I make it!

  2. Oh, boy, does this look good! Hot soup and cornbread must be the perfect nearly-winter meal!

  3. Soup and cornbread – the perfect combination!

  4. Where’s a picture of Tristan? :-) Thanks as always for the recipe.

  5. That is a great looking bowl of soup. Cold and wet out at the moment and a bowl of that soup would be just wonderful.

  6. I have to admit that I am not the biggest fan of sweet potatoes. But I think your soup has the power to change my mind. I love the flavour combination with chipotle and cilantro!

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  8. This looks so good Jackie! It’s on my list to make for the next cold and rainy day .. which will probably be this week!

  9. This looks and sounds amazing. I think I’m going to try it with butternut squash – only because I have all the ingredients except the sweet potatoes but do have butternut squash and want to try this right away. Yum!

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