Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 lbs sweet potatoes, peeled and cut into 1–2-inch chunks
- 2 tsp salt
- 1 13oz light coconut milk
- 1/2 cup sunflower seed butter
For Serving
- 1/4 cup sunflower seeds
- cooked quinoa
- Fresh lime or lemon wedges
Instructions
- Heat the olive oil in a large, heavy-bottomed soup pot over medium heat. Add the onion and garlic and cook, stirring frequently, for 5–6 minutes, until softened and lightly golden.
- Add the vegetable broth, sweet potatoes, and salt. Increase the heat to high and bring to a boil. Reduce the heat, cover, and simmer for about 15 minutes, stirring occasionally, until the sweet potatoes are very tender and easily pierced with a fork.
- Stir in the coconut milk and sunflower seed butter. Using an immersion blender, purée until completely smooth. Alternatively, carefully blend in batches in a countertop blender. Return the soup to the pot and warm gently over low heat. Avoid boiling.
- Ladle into bowls and top with sunflower seeds and a scoop of cooked quinoa for extra plant-based protein. Finish with a squeeze of fresh lime or lemon juice andadjust the salt to taste.
