Vegan Creamy Sweet Potato Soup
photo by Anne Sainz
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 1 cup unsweetened vanilla almond milk or 1 cup other non-dairy milk substitute
- 1⁄2 cup raw cashews
- 1 large onion, diced
- 1 1⁄2 lbs sweet potatoes, peeled and cubed
- 2 teaspoons ground cumin
- 1 tablespoon parsley flakes
- 3 (15 ounce) cans low sodium vegetable broth
directions
- Cashew Cream: Place non-dairy milk and cashews in a high powered blender and blend until smooth and creamy. Set aside.
- Add onion, sweet potatoes, cumin, parsley flakes and broth in a large pot. Bring to a boil, stirring frequently to prevent sticking or burning.
- Reduce heat to a simmer and cook 20 to 25 minutes or until potatoes are soft.
- Puree with immersion blender until smooth. Add cashew cream and mix well.
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RECIPE SUBMITTED BY
Anne Sainz
United States
In 2011, I saw a PBS Special, 3 Steps to Incredible Health by Dr. Joel Fuhrman. It inspired me to change to a Nutritarian cooking style, which focuses on the nutrient density of the foods you eat.
Since that time, I have been collecting recipes. I have found a few recipes ready to go but most of them were either too complicated for everyday use or needed some changes to fit with this eating style.