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Autumn Vegan Vegetable Soup with Smoked Applewood

This vegan fall vegetable soup combines root vegetables, aromatic sage, and a splash of smoked applewood to create a warm, hearty dish. It features a smooth, vibrant orange appearance with a comforting texture, highlighting earthy flavors complemented by smoky notes. The soup is finished with blending to achieve a velvety consistency, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Fall
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and diced
  • 2 large carrots peeled and chopped
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups vegetable broth
  • 1 teaspoon smoked applewood powder or smoked paprika
  • 1 tablespoon olive oil
  • 1 teaspoon fresh sage chopped
  • to taste Salt and pepper

Equipment

  • Large pot
  • Blender or immersion blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes, until it begins to turn golden.
  2. Add the minced garlic and chopped sage to the pot. Cook for another 1-2 minutes, stirring frequently, until the garlic is aromatic without burning.
  3. Stir in the diced sweet potatoes and chopped carrots, coating them with the fragrant oil mixture. Cook for about 5 minutes, allowing the vegetables to start softening and develop a slight sheen.
  4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until the vegetables are tender and easily pierced with a fork.
  5. Stir in the smoked applewood powder or smoked paprika to infuse a smoky aroma into the soup. Season with salt and pepper to taste, adjusting as needed.
  6. Remove the pot from heat and allow the soup to cool slightly for a few minutes. Use an immersion blender or transfer to a blender, then blend until smooth and velvety. Be cautious of steam buildup if blending hot liquids.
  7. Pour the blended soup back into the pot, gently reheat if necessary, and adjust seasoning with more salt or pepper as desired. The soup should be warm, smooth, and inviting with a vibrant orange hue.
  8. Serve the hot soup in bowls, garnished with a sprinkle of fresh sage or a drizzle of olive oil if desired. Enjoy the comforting, smoky flavors of your autumn-inspired vegan vegetable soup.

Notes

Feel free to add a splash of lemon juice or coconut milk for extra brightness or creaminess. To make it more filling, stir in cooked quinoa or rice at the end.