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Preheat oven to 200°C.
Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.
Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.
Check at 30 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes. Let them cool down a bit before peeling. There should be about 400 g after you bake and peel them.
Drain cashews well and put them into a high-speed blender. Add 200 ml water and blend on high speed until smooth.
Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion, and zucchini and cook for about 4-5 minutes. Stir in minced garlic and ginger and cook until fragrant, about 1 minute.
Add approx. 400 g purple sweet potatoes, cashew cream, and 500 ml water and bring the soup to a boil. Reduce heat to low-medium, season with salt and ginger, cover, and allow to simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.
When the soup is done, add 2 tablespoons toasted sesame seeds. Use the immersion blender to puree the soup completely.
Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.
Serve in a bowl and garnish it with broccoli sprouts, thyme, and toasted sesame seeds.