Creamy Vegan Sweet Potato & Cashew Soup
This delightful Creamy Vegan Sweet Potato & Cashew Soup is the perfect blend of wholesome vegetables and creamy texture, inspired by a beloved recipe from a friend. By incorporating cashew cream, this soup offers a luxurious mouthfeel while adhering to a Nutritarian eating style. The warmth of roasted sweet potatoes and the aromatic spices come together to create a comforting dish that is not only nourishing but also incredibly satisfying. Whether served hot or chilled, this soup makes for a perfect meal that can easily be made with frozen ingredients to save time in the kitchen. You'll love how easy it is to whip up this deliciously creamy, vegan soup any day of the week!
N/A
Servings
140
Calories
7
Ingredients
Ingredients
Unsweetened Vanilla Almond Milk
1 cup (Used as a base for cashew cream.)
Raw Cashews
1/2 cup (Soaked in warm water for a couple of hours (optional) for a creamier texture.)
Large Onion
1 (Diced.)
Sweet Potatoes
1 1/2 lbs (Peeled and cubed.)
Ground Cumin
2 teaspoons (For seasoning.)
Parsley Flakes
1 tablespoon (For seasoning.)
Low Sodium Vegetable Broth
3 (15 ounce) cans (Or substitute with water, VegiZest, and optional salt.)
Instructions
1
Begin by preparing the cashew cream: In a high-powered blender, combine the unsweetened vanilla almond milk (or your choice of non-dairy milk) with the raw cashews. Blend on high until the mixture is smooth and creamy. Set the cashew cream aside.
2
In a large pot, combine the diced onion, cubed sweet potatoes, ground cumin, parsley flakes, and the vegetable broth. If you're substituting for the broth, add 6 cups of water along with 1 tablespoon of VegiZest and 1/8 teaspoon salt (if desired).
3
Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking or burning.
4
Once boiling, reduce the heat to a gentle simmer. Cover the pot and cook for 20 to 25 minutes, or until the sweet potatoes are tender and cooked through.
5
Using an immersion blender, carefully puree the soup until you achieve a smooth consistency. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender to blend until smooth.
6
Finally, stir in the prepared cashew cream, mixing well until fully combined. Taste and adjust seasoning if necessary. Serve hot or cold, garnished with additional parsley flakes if desired.
Nutrition Information
5g
Fat
3g
Protein
4g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Creamy Vegan Sweet Potato & Cashew Soup.
Is this soup vegan?
Yes, this recipe is entirely vegan and plant-based.
How many calories are in a serving of this soup?
There are 140 calories per serving.
What makes this soup creamy without dairy?
The creaminess comes from a homemade cashew cream made of raw cashews and almond milk.
Is this recipe gluten-free?
Yes, according to the tags, this soup is gluten-free.
How much fat is in this recipe?
There are 5g of fat per serving.
What is the protein content per serving?
Each serving contains 3g of protein.
How much fiber does this soup provide?
This soup provides 4g of fiber per serving.
How long should I simmer the sweet potatoes?
The sweet potatoes should be simmered for 20 to 25 minutes until tender.
Can I serve this soup cold?
Yes, this soup can be served either hot or chilled.
What kind of milk is used for the cashew cream?
The recipe calls for 1 cup of unsweetened vanilla almond milk.
Do I need to soak the cashews?
Soaking the raw cashews in warm water for a couple of hours is optional but recommended for a creamier texture.
What spices are used for seasoning?
The soup is seasoned with ground cumin and parsley flakes.
Can I use frozen ingredients for this soup?
Yes, this soup can easily be made with frozen ingredients to save time.
What can I substitute for vegetable broth?
You can substitute the broth with 6 cups of water, 1 tablespoon of VegiZest, and 1/8 teaspoon of salt.
How many sweet potatoes are required?
You will need 1 1/2 lbs of sweet potatoes, peeled and cubed.
What type of blender is best for the cashew cream?
A high-powered blender is recommended to ensure the cashew cream is smooth.
Is this recipe suitable for a Nutritarian diet?
Yes, it is specifically designed to adhere to a Nutritarian eating style.
How many ingredients are in this recipe?
There are a total of 7 ingredients.
What should I do if I don't have an immersion blender?
You can transfer the soup in batches to a regular blender and blend until smooth.
How much cumin should I add?
The recipe requires 2 teaspoons of ground cumin.
What is the first step in the instructions?
The first step is to prepare the cashew cream by blending almond milk and raw cashews.
How much parsley is needed?
The recipe calls for 1 tablespoon of parsley flakes.
How much vegetable broth is used?
The recipe uses 3 (15 ounce) cans of low sodium vegetable broth.
What is the preparation for the onion?
The onion should be diced before being added to the pot.
Should the pot be covered while simmering?
Yes, cover the pot after reducing the heat to a gentle simmer.
When do I add the cashew cream to the soup?
The cashew cream is stirred in at the very end after the soup has been pureed.
Can I garnish the soup?
Yes, you can garnish the soup with additional parsley flakes.
What size onion is required?
The recipe specifies one large onion.
Is there any added salt in the standard recipe?
The recipe uses low sodium broth and only suggests adding 1/8 teaspoon of salt if substituting broth with water.