Sweet Potato Soup with Browned, Buttered Cashews
Sweet potatoes are a great source of vitamin A, which is important for eye health.
This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Sweet Potato Soup with Browned, Buttered Cashews
Ingredients
Instructions
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Peel and chop the sweet potatoes, onion, and garlic.
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In a large pot, heat some oil and sauté the onion and garlic until fragrant.
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Add the sweet potatoes and vegetable stock to the pot. Bring to a boil and simmer until the sweet potatoes are tender.
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Using an immersion blender or a regular blender, blend the soup until smooth.
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Stir in the coconut milk, lime juice, salt, and black pepper. Cook for another 5 minutes.
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In a separate pan, melt the butter and add the cashews. Cook until the cashews are browned and fragrant.
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Serve the soup hot, topped with the browned, buttered cashews.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
