Best Vegan Sweet Potato And Tofu Soup Recipes

SWEET POTATO, TOFU, GINGER AND CURRY SOUP (VEGAN)

Sweet Potato, Tofu, Ginger and Curry Soup (Vegan) image

Hearty and healthy soup with all fresh and organic ingredients. Easy to make and full of goodness! enjoy!

Provided by dorika 2

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

4 cups sweet potatoes, chopped
1 cup carrot, chopped
2 cups tofu, chopped
1 cup bell pepper (optional)
2 medium onions, chopped
4 tablespoons ginger, chopped
4 tablespoons curry powder
2 tablespoons olive oil
1 liter water
2 tablespoons fresh coriander, chopped (optional)
sour cream (optional)
salt and pepper

Steps:

Cook the sweet potatoes in boiling water.
Steam the carrots till medium hard.
Put the onion onto the olive oil in a deep cooking pan, once the onion glazed add the ginger and then the curry powder. cook for few more minutes on medium heat.
add chopped Pepper and steamed carrots.
when the potato is done add them to the onion, ginger, curry vegetable base in the pot and add water, about half a liters, add more later if needed, depending on your needs of amount and thickness.
Add the tofu. stir well.
Now Ground all of them together till you get a smooth texture.
add salt and pepper to taste.
Cook for another 30 minutes, monitoring the water. and taste for optimum salt&pepper, add more if needed.
serve with fresh coriander and sour cream. great for home freezing.

Nutrition Facts : Calories 161.3, Fat 6.3, SaturatedFat 1, Sodium 59.8, Carbohydrate 22.3, Fiber 4.5, Sugar 5.3, Protein 6.2

VEGAN SWEET POTATO AND TOFU SOUP

Vegan Sweet Potato and Tofu Soup image

I was experimenting in my kitchen and came up with a delicious and easy-to-make recipe for vegan tofu soup with sweet potatoes.

Provided by Val N.

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 45m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons vegan margarine (such as Earth Balance®)
1 cup peeled and cubed sweet potato
3 cups vegetable broth
1 cup dried tofu, broken up
1 tablespoon garlic powder
½ teaspoon dried basil
¼ teaspoon ground thyme
¼ teaspoon dried rosemary

Steps:

Combine vegan margarine and sweet potatoes in a saucepan over medium heat. Cook, stirring occasionally, for 10 minutes.
Increase heat to high and pour broth into saucepan. Add tofu and bring to a boil, about 5 minutes. Immediately reduce heat to medium-low. Stir in garlic powder, basil, thyme, and rosemary. Cover and reduce heat to low. Simmer for 25 minutes.

Nutrition Facts : Calories 406.5 calories, Carbohydrate 21.2 g, Fat 24.7 g, Fiber 6.6 g, Protein 31.4 g, SaturatedFat 4.2 g, Sodium 422.7 mg, Sugar 4.2 g