Vegan Creamy Sweet Potato Soup

"This recipe was inspired by a sweet potato soup recipe I got from a friend. I modified it to be more in keeping with a Nutritarian eating style. It gets its creaminess from cashew cream. You can reduce prep time by using frozen onion and sweet potato. It is good served hot or cold.....For each can of low sodium broth, I substitute 2 cups water, 1 tablespoon VegiZest (from drfuhrman.com) and 1/8 teaspoon salt (optional)."
 
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photo by Anne Sainz photo by Anne Sainz
photo by Anne Sainz
Ready In:
50mins
Ingredients:
7
Serves:
6
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ingredients

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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

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.
 
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