Soups and Chilis

Sweet Potato Soup with Cashew Coconut Cream

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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

  1. In a large pot over medium heat, add oil and shallots. Stir and cook for 5 minutes.
  2. Add sweet potato, celery, and carrot, and sauté for 1 minute.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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