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Purple Sweet Potato Cashew Cream Soup

This vibrant and creamy purple sweet potato cashew cream soup is the ultimate comfort food. Vegan, easy to make, and highly nutritious.
Course Dinner, Lunch, Soup
Cuisine Gluten-free, Vegan
Author Nensi Beram

Ingredients

Soup

  • 1 tablespoon olive oil
  • 2 onions chopped
  • 2 zucchinis chopped
  • 1 thumb-sized ginger minced
  • 400 g purple sweet potatoes baked, peeled and roughly chopped
  • 450-500 ml of water
  • 2 tablespoons toasted sesame seeds
  • salt
  • ginger powder optional

Cashew cream

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

Instructions

Baked 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

  • Place drained cashews and 200 ml water into a high-powered blender and blend on high speed until smooth. Set aside.

Soup

  • In a large pot place 1 tablespoon of olive oil and chopped onions, and cook over low-medium heat for about 5 minutes until translucent. Add chopped zucchini and minced ginger and cook for another couple of minutes on low.
  • Add approx. 400 g purple sweet potatoes, cashew cream, and 450 ml water and bring the soup to a boil. Reduce the heat to low and simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.
  • When the soup is done, add 2 tablespoons toasted sesame seeds. You can use the immersion blender to puree the soup completely or you can transfer it into a blender and blend until smooth.
  • If the soup is too thick to your liking you can add more water.

Serving suggestion

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