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roasted garlic sweet potato soup with cashew cream

Sweet potato purée with roasted garlic and cashew cream

  • Author: The Green Creator
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: serves 2
  • Category: soup, puree, winter, supper, lunch, easy, dinner, snack, side, starter
  • Cuisine: vegan, dairyfree, sugarfree, paleo, vegetarian, healthy

Description

A simple plant based puree (or thick soup) with deep flavours of roasted sweet potato, onion and a whole head of garlic. An absolute perfect warming dish.


Ingredients

Scale
  • For the puree or (thick) soup, you’ll need:
  • 2 medium sweet potatoes, diced
  • 1 yellow or white onion
  • 1 whole head of garlic
  • 1 tablespoon of tahini
  • about 2 cups water
  • ½1 teaspoon turmeric
  • Celtic sea salt and black pepper, to taste
  • For the Cashew Cream you’ll need:
  • 1 cup raw cashews, soaked in water overnight or for about 15 minutes
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon Celtic sea salt
  • 2 tablespoons coconut oil, melted

Instructions

  1. Drain and rinse the cashews, then place in a food processor and process for about 4 minutes, until a paste has formed. Add the vinegar, lemon juice and salt, and process for 2 to 3 minutes longer into a smooth cream. While the machine is still running, add the coconut oil, and process shortly to blend. Scoop the cashew cream into a little bowl, set aside to serve when the soup is ready.
  2. Preheat your oven to 225°C / 440°F.
  3. Peel and dice the sweet potato, peel the onion and cut into wedges. Part the garlic head in half.
  4. and put the sweet potato, onion, garlic on parchment paper – seasoning with salt and pepper.
  5. Roast until the veggies start to brown and the sweet potato has softened, this will take about 15-20 minutes.
  6. Transfer the roasted veggies to a pan, but first remove the peel from the garlic cloves. Add water and turmeric to the pan.
  7. Bring to a boil and remove from the heat. Add tahini and mix/blend the soup a bit or until smooth. Add a tablespoon of cashew cream (of more if you wish). You can also add the cream when serving. Add more water if you prefer a (thick) soup instead of a puree. And optionally add more salt and/or black pepper.
  8. topping suggestion :
  9. chia seeds, sesame seeds, sunflower seeds, chive, chili flakes, and/or sliced onion greens.
  10. Any leftover cashew cream will stay good in the fridge for up to a week (make sure to cover it)