It’s finally fall, which mean it’s soup season. Creamy Sweet Potato Cashew Soup is a vegan meal everyone will love. Plus, it’s plant-based, paleo, and Whole30 friendly. Keep scrolling to find the recipe.
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Soup is one of my favorite meals to make during the fall and winter months—it’s just so cozy! Plus, it’s easy to make on a Sunday and have for lunch and dinners all week long. So, I first shared my recipe for Creamy Sweet Potato Cashew Soup a few years ago, but I recently made a few tweaks. Now, it’s better than ever!
This soup is packed with flavor and nourishing ingredients. It’s loaded with veggies, but it still has that comfort food flavor. No doubt, this is a dinner that your whole family will love. And it’s Paleo, vegan, gluten-free, dairy-free, even Whole30 approved!
PrintSweet Potato Cashew Soup
Creamy Sweet Potato Cashew Soup is a vegan meal everyone will love. It is hearty, flavorful and full of veggies! Plant-based, paleo, and Whole30 friendly.
- Prep Time: 15
- Cook Time: 75
- Total Time: 1 hour 30 minutes
- Yield: 10–12 1x
- Category: Soup, Dinner, Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 3 tablespoons olive oil
- half a yellow onion, diced
- 3 cloves garlic, minced
- 5 cups peeled & cubed sweet potato
- 14 ounce can fire roasted tomatoes
- 14 ounce can light coconut milk
- 2 cups water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2–1 teaspoon turmeric (depending on how much spice you want)
- 1/2 cup chopped cashews
- 1/4 cup creamy cashew butter
- 3 cups chopped kale
- for toppings: fresh parsley or cilantro, extra crushed cashews
Instructions
- Add olive oil to a large pot and turn heat to medium. Add onion and garlic, and cook until soft/translucent, about 3-4 minutes
- Add sweet potato, toss, and cook for another 5 minutes
- Add whole can of fire roasted tomatoes, coconut milk, water, spices, and cashews. Turn heat to simmer and cook for 7 minutes
- Add cashew butter and kale. Cover and simmer for another 50-60 minutes, giving it a stir a few times
- Allow to cool for 10 minutes before serving, topped with fresh herbs and chopped cashews
Notes
This soup gets thicker and even more flavorful over time, so it’s perfect for leftovers!
Recipe inspired by Pinch of Yum
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Ingredients and Substitutions in Creamy Sweet Potato Cashew Soup
Now, even though this soup is dairy-free, it gets so thick and creamy thanks to coconut milk and the soft sweet potatoes. In fact, this soup gets thicker and even more flavorful over time, so it’s perfect for leftovers!
As is, this soup is vegan and gets its protein from the cashews and cashew butter. However if you want to add in some extra staying power, then I think chicken, sausage, or white beans would go fantastic in this recipe.
Sweet potatoes are one of my favorite fall seasonal vegetables, because they pack in so many nutrients (and they’re delicious!). Some health benefits of sweet potatoes include:
- Lots of vitamins
- Low in calories but high in satiation
- Promote gut health
- Support your immune system
Amazing, right?!
What can I serve this with this soup? I highly recommend enjoying with a thick slice of crusty bread!
Substitutions:
If you want to substitute the kale, then I recommend using spinach.
If you don’t like cashews, then peanuts and peanut butter are a great substitute.
As always, if you make this Creamy Sweet Potato Cashew Soup or any of my other recipes be sure to tag me on Instagram so I can see how it turned out!
You might also like:
Slow Cooker Gnocchi Minestrone
Satisfying & Simple Weeknight Dinners
Creamy Butternut Squash Pasta Sauce
Vegan Shepherd’s Pie
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