Vegan Cumin Sweet Potato Soup
The creamiest, most flavorful soup made with just 5 ingredients
Prep Time10 mins
Cook Time25 mins
Resting Time10 mins
Total Time45 mins
- 1 1/2 lb sweet potatoes peeled and cut into 1" cubes
- 1/4 c raw cashews soaked overnight in water
- 1/4 c fresh cilantro loosely packed
- 1/2 tsp cumin
- pinch red pepper flakes
- 1/2 tsp sea salt
- 4 c water
Preheat oven to 425 degrees.
Wrap the sweet potatoes in foil and place on a baking sheet. Bake for 25 minutes or until soft.
When the potatoes are done open the foil and let cool before handling.
In a countertop blender, combine cooked potatoes, cashews, cilantro, ground red pepper, salt, cumin, and water. Blend until very smooth. You want a thin, milkshake consistency. Add the remaining water as needed to reach this consistency.
Serve warm or chilled.
(If you don't like cilantro feel free to sub basil.)