When the weather starts to cool, soup is on my mind. I often find myself buying the large cardboard containers of simple soups; like butternut squash or tomato, and then adding more vegetables to it, or even grilled chicken. This makes for a filling dinner! Rarely do I take the time to actually make soup, because I’m the only one in my family who will eat it. Don’t get me wrong, I offer it to my kids every time I make it, but they still take their dad’s side; “no soup for me!”.
Soup is easy to make when guests are expected. Even if it’s not a really heavy soup, you add a nice hearty bread and maybe a salad and voila, you’ve got a meal! My uncle and his partner joined us for this soup a few weeks ago and it was a hit. So much so that even Nick enjoyed a bowl (or two).
Sweet Potato Soup with Cashew Coconut Cream
Ingredients
- 1 tablespoon olive oil
- 2 shallots, chopped **
- 3 cups sweet potato, diced (about 2 medium) **
- 2 stalks celery, diced
- 1 medium carrot, diced
- 2 tablespoons mild yellow curry powder
- ¾ teaspoon sea salt
- 4 cups water
- ¼ cup full-fat coconut milk **
- 2 tablespoons cashew butter **
- ¼ cup parsley or cilantro, chopped, for garnish
- ¼ cup fat-free plain Greek yogurt
- 1 tablespoon cashew butter
- 2 teaspoons full-fat coconut milk
- 1 to 2 teaspoons water
Instructions
- In a large pot over medium heat, add oil and shallots. Stir and cook for 5 minutes.
- Add sweet potato, celery, and carrot, and sauté for 1 minute.
- Stir in curry powder and salt. Add water, bring to a boil and reduce heat to low. Simmer for 20 minutes, or until vegetables are tender.
- Remove soup from heat and cool slightly. Add coconut milk and cashew butter, stirring well to combine. Puree soup in the pot with an immersion blender, or add soup to a blender to puree.
- Meanwhile, make cashew cream; In a small bowl, combine yogurt, cashew butter and coconut milk. Add water as needed until consistency is thick and similar to heavy cream.
- Ladle soup into four bowls, and swirl 1 tablespoon cashew-coconut cream into each bowl. Garnish with chopped cashews. Serves 4.
Notes
** If you are following a low FODMAP diet, omit the shallots and use a Tuscan or even Garlic olive oil instead of regular oil. The amount of sweet potato in this recipe might cause problems if you are sensitive to polyols; you could replace with regular potatoes, or better yet; acorn squash. The amount of cashew and coconut should not be enough to cause side effects.
I’ve got a few other tasty soup and chili recipes under my Recipes tab if you’re interested. Go ahead ahead check em’ out! Meanwhile, I hope you enjoy this soup as much as we did. 
