Sweet Potato Soup with Cashew-Coconut Cream

Sweet Potato Soup with Cashew-Coconut Cream

This creamy soup balances sweet and savory notes of coconut and curry. The cashew-coconut cream adds a visual touch when it’s swirled into the bright orange soup.

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Developed by Cara Rosenbloom, RD

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 shallots, chopped
• 2 cloves garlic, 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

Cashew-Coconut Cream

• ¼ cup fat-free plain Greek yogurt
• 1 tablespoon cashew butter
• 2 teaspoons full-fat coconut milk
• 1 to 2 teaspoons water

Directions

1. In a large pot over medium heat, add oil, shallots and garlic. 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. To make cashew-coconut 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 parsley or cilantro. Serves 4.

Nutrition Information

SERVING SIZE: 1 cup

CALORIES 302; TOTAL FAT 14g; SAT. FAT 5g; CHOL. 1mg; SODIUM 623mg; CARB. 40g; FIBER 6g; SUGARS 4g; PROTEIN 7g; POTASSIUM 807mg; PHOSPHORUS 174mg