Curried Sweet Potato Soup
2 sweet potatoes (either roast first in oven or simmer in pot)
1 can coconut milk
1/2 cup cashews
1 Tablespoon tomato paste
1 yellow or white onion
3 garlic cloves
1 Tablespoon curry
1 teaspoon smoked paprika
1 teaspoon cayenne
1/2 teaspoon cumin
1 cup veggie broth
In a Food Processor, Vitamix or Blender:
Blend the coconut milk, cashews, tomato paste and set aside in separate easy to pour from bowl. You will blend this later with broth. (If you are using pre-roasted sweet potatoes they could be blended here too with cashews and coconut milk).
In a Stockpot:
Saute onions in fat of choice until translucent, add garlic (careful not to char garlic). I personally love caramelizing onions, but not the garlic.
Add all the spices, coating onions and garlic simmer briefly (smells fragrant and delicious).
Add the broth, stir and bring to a boil.
Add sweet potatoes and simmer for 20 min or until potatoes are soft (stick them with a fork).
Once potatoes are done blend this whole broth mixture in a food processor (done best in batches). Pour back into stockpot on very low heat, add coconut/cashew in slowly and stir. If you had previously roasted sweet potatoes and already blended in with the coconut cashew mix, you can choose if you prefer some chunky onion in your soup. If that’s the case simply pour in the coconut cashew potato mix into your onion broth. Stir and enjoy!
Ideas for Garnish:
Top with a plop of Greek or Icelandic yogurt, pumpkin seeds, a drizzle of chili oil, or even guacamole!