*Notes: if soup is too thick after cooking and blending, add a bit more vegetable broth until desired consistency.
Prep Ahead: soup can be made up to four days ahead of time if not frozen, months ahead of time if frozen and reheated (see freezing instructions below)
Leftovers and Storage: store soup in a pot or glass storage containers in the refrigerator for up to 4 days; freeze in freezer-safe storage containers for up to two months (possibly longer, however we did not test longer than 8 weeks). To reheat, thaw soup and bring to a boil in a soup pot. Do not thaw frozen soup and then refreeze.
Nutrition notes: This soup is completely plant-based and gluten-free. Nutrition information is calculated on ⅙ of the recipe, which is about a 12 ounce (Xml) bowl. This sweet potato and carrot soup is high in fiber, vitamin A, and provides 4 grams of plant-based protein per serving.
Keywords: sweet potato and carrot soup, vegan, soup, pressure cooker