Purple Sweet Potato Cashew Cream Soup

A BOWL OF GOODNESS

Fancy a bowl of this vibrant roasted purple sweet potato cashew cream soup? It’s rich, creamy, and full of flavors. The best comfort food on a cold winter’s day!

It’s perfect as a healthy, nutritious, and filling lunch or dinner and serves 2 people. The soup is vegan, gluten-free, and dairy-free.

MEET THE INGREDIENTS

You can find instructions and the exact measurements in the recipe card below.

This is what you’ll need to make it:

SOUP

• Olive oil
• Onions
• Zucchinis
• Garlic
• Ginger
• Purple sweet potatoes
• Toasted sesame seeds (optional)
• Salt
• Ginger powder (to taste)

CASHEW CREAM

• Cashews

PURPLE SWEET POTATOES

Have you ever tried purple sweet potatoes? These nutritious starchy root vegetables are loaded with vitamins, minerals, and antioxidants. They have a vibrant purple flesh and a rich, creamy texture.

They are rich in anthocyanins – a powerful antioxidant that can protect us from free radicals that can damage our DNA.

PURPLE SWEET POTATO – NUTRITIONAL PROFILE

100 g of cooked purple sweet potatoes with the skin provides:

Calories: 87
Protein: 2 grams
Carbs: 20 grams
Fiber: 3.3 grams
Fat: less than 1 gram

HOW TO MAKE PURPLE SWEET POTATO CASHEW CREAM SOUP

CASHEW CREAM

Drain cashews well and put them into a high-speed blender. Add 200 ml water and blend on high speed until smooth.

SOUP

• Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, and zucchini and cook for about 4-5 minutes. Stir in minced garlic and ginger and cook until fragrant, about 1 minute.
• Add approx. 400 g purple sweet potatoes, cashew cream, and 500 ml water and bring the soup to a boil. Reduce heat to low-medium, season with salt and ginger, cover, and allow to simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.
• When the soup is done, add 2 tablespoons toasted sesame seeds. Use the immersion blender to puree the soup completely.
• Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.

SERVING SUGGESTION

Pour the soup into bowls, garnish with broccoli sprouts, thyme, and toasted sesame seeds.

TIPS AND HOW-TOS

HOW TO BAKE PURPLE SWEET POTATOES

• Preheat oven to 200°C.
• Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.
• Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
• Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling. There should be about 400 g after you bake and peel them.

HOW TO TOAST SESAME SEEDS

• Toast 2 tablespoons of sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally.

PURPLE SWEET POTATO CASHEW CREAM SOUP IS

• Vegan
• Gluten-free
• Soy-free
• Dairy-free
• Nutrient-packed
• Flavorful
• Creamy
• Easy to make
• Healthy and delicious

Purple Sweet Potato Cashew Cream Soup

Nensi Beram

Vibrant and creamy purple sweet potato cashew cream soup is the ultimate comfort food. Vegan, easy to make, and highly nutritious.

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Cuisine Gluten-free, Vegan

Servings 2

Ingredients

  

1x2x3x

Soup

• 1-2 tablespoons olive oil
• 2 small onions chopped
• 2 small zucchinis cut into small cubes
• 3-4 cloves garlic minced
• 1 teaspoon minced ginger
• 400 g purple sweet potatoes baked, peeled and roughly chopped
• 500-550 ml water
• 2 tablespoons toasted sesame seeds optional
• salt to taste
• ginger powder to taste

Cashew cream

• 80 g cashews previously soaked in water for a couple of hours
• 200 ml water

Instructions

 

How to bake purple sweet potatoes

• Preheat oven to 200°C.
• Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.
• Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
• Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling. There should be about 400 g after you bake and peel them.

Cashew cream

• Drain cashews well and put them into a high-speed blender. Add 200 ml water and blend on high speed until smooth.

Soup

• Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, and zucchini and cook for about 4-5 minutes. Stir in minced garlic and ginger and cook until fragrant, about 1 minute.
• Add approx. 400 g purple sweet potatoes, cashew cream, and 500 ml water and bring the soup to a boil. Reduce heat to low-medium, season with salt and ginger, cover, and allow to simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.
• When the soup is done, add 2 tablespoons toasted sesame seeds. Use the immersion blender to puree the soup completely.
• Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.

Serving suggestion

• Serve in a bowl and garnish it with broccoli sprouts, thyme, and toasted sesame seeds.

Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword creamy vegan soup, healthy sweet potato soup, purple soup, purple sweet potato soup