Creamy Sweet Potato Soup

This soup Soup can be prepared in approximately 30-40 minutes, making it a quick and convenient option for a wholesome and satisfying meal.

Indulge in the comforting flavors of this gluten-free, plant-based Creamy Sweet Potato and Herb Soup, a nutritious bowl packed with wholesome ingredients and vibrant herbs. Sweet potatoes are rich in vitamins and minerals, including vitamin A, vitamin C, and potassium, offering immune-boosting and anti-inflammatory benefits. This soup is also enhanced with aromatic herbs like sage and rosemary, known for their antioxidant properties and potential to support digestion and overall well-being. Paired with a creamy cashew base, this soup is not only delicious but also nourishing, making it the perfect choice for a cozy and satisfying meal.

Ingredients:

• 1 tablespoon olive oil

• 1 large onion, chopped

• 4-6 cloves garlic, minced

• 3 tablespoons chopped fresh herbs (such as sage and rosemary), or 1 tablespoon dried herbs

• 1 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 1 teaspoon chili powder

• 4 cups organic vegetable broth

• 2 1/2 pounds sweet potatoes, peeled and cubed

• 1 cup diced carrots

• 2 celery stalks, diced

• Salt and pepper, to taste

Cashew Cream:

• 1 cup cashews (pre-soaked if not using a high-speed blender)

• 1 cup water

• 2 tablespoons nutritional yeast

Directions:

1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook until mostly softened.

2. Stir in minced garlic, chopped herbs, smoked paprika, black pepper, and chili powder. Saute together for about one minute until fragrant.

3. Pour in the organic vegetable broth, then add the cubed sweet potatoes, diced carrots, and celery. Stir well and bring to a simmer over medium heat. Add more broth if needed to cover the vegetables.

4. Simmer for 10-15 minutes until the sweet potatoes are fork-tender.

5. Meanwhile, prepare the cashew cream by blending cashews, water, and nutritional yeast until smooth.

6. Once the potatoes are tender, stir in the cashew cream until the soup thickens, about 3 minutes.

7. Carefully transfer at least 1/4 of the soup to a blender (or use an immersion blender) and puree until smooth. Be cautious not to overfill the blender to avoid splatters.

8. Adjust the soup's consistency by adding more broth if desired. Season with salt and pepper to taste, and any additional herbs or spices you prefer.

9. Serve hot, topped with a sprinkle of fresh herbs if desired. Add love and enjoy this cozy and nutritious soup!

I'd love to hear your thoughts on this Creamy Sweet Potato and Herb Soup! Did you enjoy the flavors and textures? How did it turn out for you? Share your experience in the comments below—I can't wait to hear from you!