Sweet 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
Scale
- 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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Find it online: https://hungry-blonde.com/creamy-sweet-potato-cashew-soup/
