Caramelized Onion Sweet Potato Soup and Tofu Sour Cream

I woke up this morning to see snowflakes drifting down outside my window. You know what that means…SOUP TIME! Let’s all warm up with a big bowl of Caramelized Onion Sweet Potato Soup topped with Tofu Sour Cream!

Caramelized Onion Sweet Potato Soup makes 4 bowls or 6 cups

What you’ll need:

4 sweet potatoes, chopped into 1″ pieces (and peeled if not organic)

1 large onion, diced

4 cloves of garlic, minced

3 cups vegetable broth

1 tbs coconut oil

2 tbs gluten-free tamari (or soy sauce if not GF)

2 tsp agave

1/2 tsp salt

1/2 tsp ground pepper

Directions:

1. Heat coconut oil in a large pot at medium-high. Add onion and garlic and saute, making sure to stir often. After 5 minutes turn heat down to medium-low, cover and stir every 2 minutes.

2. After 10 minutes add 3 cups of vegetable broth and bring to a boil. Add sweet potatoes cook for 15 minutes, or until sweet potatoes are tender.

3. Turn off heat and let pot sit until cool enough to handle. Combine in blender until completely smooth (you may need to do this in two batches). Return blended mixture to pot.

4. Turn heat to low and add tamari, agave, salt and pepper. Serve warm and top with Tofu Sour Cream.

Tofu Sour Cream

What you’ll need:

1 package extra-firm silken tofu

juice of 1 lemon

2 tbs apple cider vinegar

1 tbs gluten-free tamari (or soy sauce if not GF)

1 tbs olive oil

1 clove garlic

1 tsp agave

2 tbs nutritional yeast

1/2 tsp salt

1/2 tsp ground black pepper

Directions:

1. Combine all ingredients in blender until smooth. Chill in refrigerator for at least 30 minutes before serving. Add to all your favorite dishes!

*To add a fancy touch- use a pastry bag or spoon some of the sour cream into a plastic bag, cut off the tip of one corner of the bag and apply a sour cream decoration!