Tea-Infused Vegan Sweet Potato Soup

Tea-Infused Vegan Sweet Potato Soup


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This soup boasts ultimate fall flavors and aromas. This vegan dish incorporates freshly brewed tea for a rich taste to evenly blend together sweet paprika and cinnamon notes.

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Time needed

10 min preparation + 1 hour cooking

Serving Size / Yield

4 servings


  • 3-4 medium sweet potatoes, cubed
  • 1 ½ T. olive oil, divided
  • 3 C. vegetable broth
  • 1 apple, cubed
  • 1 onion, finely diced
  • ½ C. black tea
  • 1 tsp. smoked sweet paprika
  • 1 tsp. cinnamon
  • 1 tsp. salt
  • 2 T. lime juice
  • thyme for garnish

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Spread cubed sweet potatoes in a layer on a baking sheet and toss with ½ tablespoon of olive oil. Bake for 30 minutes at 400 degrees. In a large pot, heat oil and sauté onion until translucent. Add in sweet potatoes, apple, paprika, cinnamon, and salt. Stir together and cook for 2-3 minutes. Pour in vegetable broth and simmer for 10 minutes. Pour in tea and lime juice and cook for another 10 minutes. Using an immersion or standard blender, puree soup until smooth, garnish with thyme, and serve hot.

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