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Purple Sweet Potato Cashew Cream Soup

by Nensi Beram
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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

Purple Sweet Potato Cashew Cream Soup

HOW TO MAKE PURPLE SWEET POTATO CASHEW CREAM SOUP

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

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
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Purple Sweet Potato Cashew Cream Soup

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.
Prep Time 1 hr
Cook Time 20 mins
Cuisine Gluten-free, Vegan
Servings 2

Ingredients
  

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

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18 comments

Padma January 13, 2020 - 2:45 pm

It looks amazing!

Reply
Nensi January 13, 2020 - 11:26 pm

Thank you! It tastes great too!

Reply
Martijn November 19, 2020 - 7:21 pm

Hi, this looks amazing and we might use this recipe for our Xmas starter. Could you please tell me what flowers you used as garnish as I think it really finishes the look and I cannot find it in the recipe ☺️. They are eatable right?
Thanks a lot!

Reply
Nensi November 21, 2020 - 9:39 pm

Hi! And thank you! Those are pansies. Yes, they are edible.

Reply
Brett November 22, 2020 - 1:41 am

Great photo! Love the flowers to contrast the color of the soup.

Reply
Nensi November 23, 2020 - 9:40 pm

Thanks so much, Brett! Glad you like it.

Reply
Jeanette November 22, 2020 - 6:09 pm

Thanks for posting. The first year I grew sweet potatoes only the purple ones survived. They come back every year after the spring rains. I’m so happy to see a recipe using purple sweet potatoes and I love soup so it’s perfect for me. Cant wait to make it!

Reply
Nensi November 23, 2020 - 9:48 pm

Thank you so much, Jeanette! Oh, you are so lucky! We tried growing our own purple sweet potatoes two years ago but ended up with just leaves. There wasn’t even one single potato in the ground ha, ha.

Reply
Tracy November 23, 2020 - 11:01 pm

I would love to make this but my children are allergic to nuts. What could I substitute for the cashew cream?

Reply
Nensi November 26, 2020 - 7:44 pm

Try adding 200 ml soy or rice cooking cream instead.

Reply
Elaina December 31, 2020 - 2:50 am

Is it possible to use regular sweet potatoes? I can’t find the purple ones where we live.

Reply
Nensi January 6, 2021 - 9:33 pm

They have a slightly different texture than orange sweet potatoes but I don’t see why not. Happy new year!

Reply
Rachael McGaha January 17, 2021 - 5:48 am

Hi there. Love the color contrast. Beautiful presentation and photograph. Where are those black bowls with the mini handles from?

Reply
Nensi January 25, 2021 - 2:35 pm

Hi, Rachael! Thank you so much for your lovely comment. I bought these a long time ago in a small shop in Croatia. Have a wonderful day!

Reply
Sara May 21, 2021 - 8:02 pm

I’m looking forward to trying this recipe! Quick question: why bake the potatoes first when they’re going to be boiled anyways? 🙂 is that an essential step? Thanks!

Reply
Nensi Beram May 27, 2021 - 10:37 am

Hi, Sara! I guess you could just boil them but baking sweet potatoes first adds so much more flavour and gives it a certain kind of richness.

Reply
Melissa August 28, 2021 - 1:32 pm

80 grams of cashews? That is like 0.03 ounces….I imagine that to be like 1/2 a cashew? What is the point?

Reply
Nensi Beram September 1, 2021 - 11:29 am

Hi, Melissa! Cashews are high in calories and most of the calories come from fat. There are 442 calories and 35 g fat in 80 g of cashews which, in my opinion, is a lot. But, feel free to add more cashews if you like. 80 g is actually 2.8 ounces.

Reply

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