This Purple Sweet Potato Soup has the most gorgeous hue. It’s gluten free, nut free and vegan. and oh so simple to make. So perfect for a quick winter weeknight meal.
Place the olive oil, sweet potatoes and onions into a large pot set over medium heat. Cook for about 5 min, stirring frequently.
Add the vegetable broth, water, thyme and oregano. Cook over medium heat until everything is soft. About 30-45 minutes.
Use an immersion blender to blend everything into a creamy soup. If you don’t have an immersion blender, you can use a regular blender but you’ll need to blend it in batches since it won’t all fit.
Once blended, add the kosher salt and pepper to taste. Enjoy!