Vegan Creamy Sweet Potato Soup
Ready In: 50 mins
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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