If you’re in the mood for a delectable and healthy meal, look no further than this vibrant purple sweet potato cashew cream soup. It’s not only a feast for the eyes but also a nourishing treat for your taste buds. This vegan and gluten-free soup is incredibly easy to prepare, making it a fantastic choice for both lunch and dinner. Let’s dive into this delightful recipe created by the talented author, Nensi Beram.
- 1-2 tablespoons of olive oil
- 2 small onions, finely chopped
- 2 small zucchinis, diced into small cubes
- 3-4 cloves of garlic, minced
- 1 teaspoon of minced ginger
- 400 grams of purple sweet potatoes, baked, peeled, and roughly chopped
- 500-550 ml of water
- 2 tablespoons of toasted sesame seeds (optional)
- Salt to taste
- Ginger powder to taste
- 80 grams of cashews (previously soaked in water for a few hours)
- 200 ml of water
How to Bake Purple Sweet Potatoes:
- Preheat your oven to 200°C.
- Thoroughly wash the purple sweet potatoes and pat them dry with a clean dish towel.
- Place them on a baking sheet and let them bake in the oven for 30-45 minutes, depending on their size.
- Check at the 30-minute mark by inserting a fork into the center. They should be soft. If not, return them to the oven and check again in 10-minute intervals. Allow them to cool slightly before peeling. You should have around 400 grams of sweet potatoes after baking and peeling.
- Drain the soaked cashews and place them into a high-speed blender.
- Add 200 ml of water and blend on high speed until the mixture becomes smooth.
- Heat 1-2 tablespoons of olive oil in a large pot over medium heat.
- Add the finely chopped onions and zucchini, and cook for about 4-5 minutes.
- Stir in the minced garlic and ginger and cook until fragrant, which should take about 1 minute.
- Add the approximately 400 grams of purple sweet potatoes, the cashew cream, and 500 ml of water to the pot. Bring the soup to a boil.
- Reduce the heat to low-medium, season with salt and ginger powder, cover, and allow it to simmer for about 15 minutes. Stir occasionally.
- Taste and adjust the seasonings as needed.
- When the soup is ready, add 2 tablespoons of toasted sesame seeds. Use an immersion blender to puree the soup until it’s silky smooth.
- If the soup is too thick for your liking, feel free to add more water and adjust the seasonings accordingly.
Ladle the soup into a bowl and garnish it with a sprinkle of broccoli sprouts, fresh thyme, and a dash of toasted sesame seeds. This dish is not only a treat for your palate but also a feast for your eyes. Enjoy!