Purple Sweet Potato Cashew Cream Soup
Vibrant and creamy purple sweet potato cashew cream soup is the ultimate comfort food. Vegan, easy to make, and highly nutritious.
- 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
- 80 g cashews previously soaked in water for a couple of hours
- 200 ml water
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.
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.