Print Recipe

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
Servings: 4
Author: Jen Pinkston
Cost: 6

Ingredients

  • 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

Instructions

  • 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.)

Notes

recipe via Nicole Centeno's Soup Cleanse Cookbook