Step 1

Preheat oven to 200°C.

Step 2

Wash a couple of purple sweet potatoes well and pat them dry with a dishtowel.

Step 3

Place on a baking sheet and put them in the oven to bake for 30-45 minutes depending on size.

Step 4

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.

Step 5

Drain cashews well and put them into a high-speed blender. Add 200 ml water and blend on high speed until smooth.

Step 6

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.

Step 7

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.

Step 8

When the soup is done, add 2 tablespoons toasted sesame seeds. Use the immersion blender to puree the soup completely.

Step 9

Feel free to add more water if the soup is too thick to your liking and adjust seasonings accordingly.

Step 10

Serve in a bowl and garnish it with broccoli sprouts, thyme, and toasted sesame seeds.