This creamy sweet potato soup is creamy, velvety and delicious - perfect for the cooler days ahead. It makes a nourishing meal or side dish. It’s a great candidate for meal prep and makes tasty leftovers to take to work the next day.

 

Makes: 2 servings

Time: 45 minutes

 

Ingredients:

  • 2 sweet potatoes, peeled and diced
  • 2 cups vegetable broth
  • 1 cup unsweetened dairy-free milk
  • ¼ cup diced yellow onion
  • ¼ cup of cashews, soaked and drained
  • 1 tablespoon avocado oil
  • 2 cloves of garlic, minced
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon black pepper
  • 1 tsp of sea salt, to taste

 

Toppings:

  • A drizzle of coconut milk
  • Fresh parsley
  • Toasted pumpkin seeds

 

Directions:

  1. Warm oil in a large saucepan at medium-low heat. Add garlic and onions and cook for a few minutes, until fragrant. Add the sweet potatoes, milk, vegetable broth, cinnamon, black pepper, salt, and stir until well combined.
  2. Increase the heat to medium-high and bring ingredients to a boil. Lower the heat to medium and simmer for 30 minutes, until the sweet potato is cooked through. Add the cashews and cook for 5 more minutes.
  3. Blend sweet potato mixture in the pot using an immersion blender until soup is smooth and creamy. Alternatively, blend in a high-speed blender.
  4. Transfer back to the saucepan and adjust seasoning, if needed. Serve.

 

 

Author’s Bio:

 Sapana Chandra is the proud voice behind Real + Vibrant, a growing healthy lifestyle business. She is a holistic health coach, cookbook author, and certified plant-based cook. Sapana aims to change her audience's attitude towards food with her selection of simple, healthy, mostly plant-based, home-cooked recipes.