Purple sweet potato soup with cashew cream

Purple sweet potato soup with cashew cream

Purple sweet potato soup with cashew cream

Ingredients

Soup

  • 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
  • salt
  • ginger powder optional

Cashew cream

  • 100 g cashews previously soaked for a couple of hours
  • 200 ml water

Instructions

Baked purple sweet potatoes

  1. Preheat oven to 200Β°C. 
  2. Wash a couple of purple sweet potatoes well and pat them dry with a dish towel.

  3. Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on a size.
  4. 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. 

Cashew cream

  1. Place drained cashews and 200 ml water into a high-powered blender and blend on high speed until smooth. Set aside. 

Soup

  1. 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.
  2. Now add approx. 400 g purple sweet potatoes, cashew cream, and 450 ml water and bring the soup to a boil. 
  3. Reduce the heat to low and simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed. 

  4. 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.

  5. If the soup is too thick to your liking you can add more water. 

Serving suggestion

  1. Serve your soup in a bowl and garnish it with broccoli sprouts, thyme, and toasted sesame seeds

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