Velvety Purple Sweet Potato Soup with Cashew Cream

A BOWL OF GOODNESS

Craving a bowl of vibrant roasted purple sweet potato cashew cream soup? This velvety, flavorful soup is comforting on a cold day and makes a nutritious, filling lunch or dinner for two. It’s vegan, gluten-free, and dairy-free.

MEET THE INGREDIENTS

Exact measurements and full instructions are in the recipe card below.

To prepare this soup you will need:

SOUP

• Olive oil
• Onions
• Zucchinis
• Garlic
• Fresh ginger (or ginger powder)
• Purple sweet potatoes
• Toasted sesame seeds (optional)
• Salt

CASHEW CREAM

• Cashews
• Water (for blending)

PURPLE SWEET POTATOES

Purple sweet potatoes are starchy root vegetables with striking violet flesh and a creamy texture when cooked. They are rich in vitamins, minerals and antioxidants, particularly anthocyanins — compounds linked to antioxidant benefits.

PURPLE SWEET POTATO – NUTRITIONAL PROFILE

Approximate values for 100 g of cooked purple sweet potato (with skin):

Calories: 87
Protein: 2 g
Carbs: 20 g
Fiber: 3.3 g
Fat: < 1 g

HOW TO MAKE PURPLE SWEET POTATO CASHEW CREAM SOUP

CASHEW CREAM

Drain pre-soaked cashews and add them to a high-speed blender with about 200 ml water. Blend until completely smooth to create a creamy, dairy-free base.

SOUP

• Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add chopped onions and diced zucchini; sauté for 4–5 minutes until softened. Stir in minced garlic and ginger and cook for about 1 minute until fragrant.
• Add roughly 400 g baked and peeled purple sweet potatoes, the cashew cream, and about 500 ml water. Bring to a gentle boil, then reduce heat to low-medium. Season with salt and a little ginger powder if desired, cover, and simmer for about 15 minutes, stirring occasionally. Taste and adjust seasoning.
• When cooked, stir in 2 tablespoons toasted sesame seeds (optional). Use an immersion blender to puree the soup until smooth and silky.
• If the soup is thicker than you prefer, add additional water a little at a time until you reach the desired consistency. Re-adjust salt and spices to taste.

SERVING SUGGESTION

Ladle the soup into bowls and garnish with broccoli sprouts, fresh thyme, and extra toasted sesame seeds for texture and visual contrast.

TIPS AND HOW-TOS

HOW TO BAKE PURPLE SWEET POTATOES

• Preheat the oven to 200°C.
• Wash the sweet potatoes and pat them dry.
• Place them on a baking sheet and roast for 30–45 minutes depending on size.
• Check at 30 minutes by inserting a fork; they should be soft. If not, continue roasting and check again in 10 minutes. Allow them to cool slightly before peeling. After baking and peeling you should have about 400 g for the recipe.

HOW TO TOAST SESAME SEEDS

• Toast 2 tablespoons sesame seeds in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until lightly browned and aromatic. Watch closely as they can burn quickly.

PURPLE SWEET POTATO CASHEW CREAM SOUP IS

• Vegan
• Gluten-free
• Soy-free
• Dairy-free
• Nutrient-packed
• Flavorful and creamy
• Easy to make
• Healthy and delicious

Purple Sweet Potato Cashew Cream Soup

Nensi Beram

Vibrant and creamy purple sweet potato cashew cream soup — the ultimate comfort food: vegan, easy, and nutritious.

Prep Time
1 hr

Cook Time
20 mins

Cuisine
Gluten-free, Vegan

Servings
2

Ingredients

Soup

• 1–2 tablespoons olive oil
• 2 small onions chopped
• 2 small zucchinis cut into small cubes
• 3–4 cloves garlic minced
• 1 teaspoon minced ginger
• 400 g purple sweet potatoes baked, peeled and roughly chopped
• 500–550 ml water
• 2 tablespoons toasted sesame seeds optional
• salt to taste
• ginger powder to taste

Cashew cream

• 80 g cashews soaked in water for a couple of hours
• 200 ml water

Instructions

How to bake purple sweet potatoes

• Preheat oven to 200°C.
• Wash the sweet potatoes and pat dry.
• Place on a baking sheet and roast for 30–45 minutes depending on size.
• Check at 30 minutes by inserting a fork. They should be soft. Let cool slightly before peeling. After baking and peeling expect about 400 g.

Cashew cream

• Drain the soaked cashews and blend with 200 ml water until smooth and creamy.

Soup

• Heat olive oil in a large pot and sauté onions and zucchini for 4–5 minutes. Add garlic and ginger and cook 1 minute more.
• Add the chopped purple sweet potatoes, cashew cream and 500 ml water. Bring to a boil, then reduce heat and simmer, covered, for about 15 minutes. Season to taste.
• Stir in toasted sesame seeds if using and puree the soup with an immersion blender until smooth. Thin with water if needed and adjust seasoning.

Serving suggestion

• Serve in bowls and garnish with broccoli sprouts, fresh thyme and extra toasted sesame seeds.

*Nutritional information is an estimate and provided for guidance only.

Keyword
creamy vegan soup, healthy sweet potato soup, purple soup, purple sweet potato soup