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+ servings

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


  • 1 ½ lb sweet potatoes peeled and cut into 1" cubes
  • ¼ c raw cashews soaked overnight in water
  • ¼ c fresh cilantro loosely packed
  • ½ teaspoon cumin
  • pinch red pepper flakes
  • ½ teaspoon 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.)


recipe via Nicole Centeno's Soup Cleanse Cookbook