Creamy Purple Sweet Potato Cashew Soup: A Nutrient-Packed Vegan Delight

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.

Ingredients:

Soup:

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

Cashew Cream:

80 grams of cashews (previously soaked in water for a few hours)
200 ml of water

Instructions:

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.

Cashew Cream:

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.

Soup:

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.

Serving Suggestion:

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!

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October 14, 2023

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