Purple sweet potato soup with cashew cream
- 1 tablespoon olive oil
- 2 onions chopped
- 2 zucchinis chopped
- thumb-sized ginger minced
- approx. 400 g purple sweet potatoes baked, peeled and roughly chopped
- 450-500 ml water
- 2 tablespoons toasted sesame seeds
- ginger powder optional
- 100 g cashews previously soaked for a couple of hours
- 200 ml water
Baked purple sweet potatoes
Preheat oven to 200°C.
Wash a couple of purple sweet potatoes well and pat them dry with a dish towel.
Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on a 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 gr of baked and peeled sweet potato.
Place drained cashews and 200 ml water into a high-powered blender and blend on high speed until smooth. Set aside.
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.
Now 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.
Serve your soup in a bowl and garnish it with broccoli sprouts, thyme, and toasted sesame seeds