Two-Color Vegan Soup


Meet Singles in Atlanta

This vibrant and flavorful vegan soup features two contrasting colors: a creamy orange from sweet potatoes and carrots, and a rich red from tomatoes. The addition of coconut milk and spices adds depth and complexity to this comforting dish.

Ingredients:
  • 1 large sweet potato, peeled and diced
  • 1 cup of chopped carrots
  • 1 cup of chopped tomatoes
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • 1 cup of coconut milk
  • 1 tablespoon of curry powder
  • 1 teaspoon of paprika
  • Fresh cilantro for garnish

Instructions:

In a large pot, heat olive oil over medium heat

Add chopped onions and minced garlic, saut until onions are translucent

Add sweet potato, carrots, and tomatoes to the pot

Pour in vegetable broth and bring to a boil

Reduce heat to simmer and cook until vegetables are tender, about 20 minutes

Once vegetables are cooked, use a blender to pure the soup until smooth

Divide the pured soup into two separate bowls

In one bowl, stir in coconut milk, curry powder, and paprika until well combined

Season both soups with salt and pepper to taste

To serve, ladle the two soups simultaneously into each bowl for a beautiful two-color effect

Garnish with fresh cilantro and serve hot


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