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!