purple soup

Vibrant and creamy purple sweet potato cashew cream soup is the ultimate comfort food. Vegan, easy to make, and highly nutritious.

Purple Sweet Potato Cashew Cream Soup

olive oil

onions

zucchinis

garlic (minced)

ginger

purple sweet potatoes (baked, peeled and roughly chopped)

water

sesame seeds (optional)

salt (to taste)

ginger powder (to taste)

cashews

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.

How to bake purple sweet potatoes

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

Cashew cream

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.

Soup

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

Serving suggestion

Warm yourself up with a bowl of this creamy and flavorful purple sweet potato chickpea soup with coconut cream. The soup is vegan, gluten-free, and dairy-free.

Purple Sweet Potato Chickpea Soup

purple sweet potatoes (peel the skins off)

g cooked chickpeas

g coconut cream (the thickened coconut cream from a can of full-fat coconut milk)

nutritional yeast (optional)

salt

Preheat oven to 200°C

Wash sweet potatoes thoroughly and pat them dry with a dishtowel.

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.

Heat 1-2 tablespoons of olive oil in a large pot over medium heat. Add chopped onions and cook for about 4-5 minutes. Stir in minced garlic and ginger and cook until fragrant, about 1 minute.

Add approx. 600 g purple sweet potatoes, 100 g cooked chickpeas, 100 g coconut cream, and 900 ml water, and bring the soup to a boil. Reduce heat to low-medium, season with salt, cover, and allow to simmer for about 15 minutes. Stir occasionally. Taste and adjust seasonings as needed.

When the soup is done, use the immersion blender to puree the soup completely.

Serve it in a bowl and garnish with roasted chickpeas, roasted tempeh chunks, toasted sesame seeds, and sprouts.

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Purple Sweet Potato Cashew Cream So...

Purple Sweet Potato Chickpea Soup

Top 2 purple soup recipes from across the web

The most viewed purple soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Purple Sweet Potato Cashew Cream So...

Purple Sweet Potato Chickpea Soup

The most viewed purple soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine