There are so many reasons why I love this Cumin Sweet Potato Soup recipe, but the main reason right now is that I have two bags of sweet potatoes in my pantry. The second is that in addition to said sweet potatoes this recipe only calls for four other ingredients (if you don’t count salt and water).
Parker’s first preschool always served a wide variety of soups for lunchtime at school and it was so eye opening
to me that soup could be a great food for kids. It’s such a clever way to get kids to eat their veggies or experience new flavors in a way that’s fun. Also, I love that pureed soups like this one work for everyone. Whether you have a 6-month-old, a 16-year-old or a 60-year-old at home, it’s something flavorful that everyone can enjoy. There’s also no better way to use up leftover ingredients in your refrigerator than soup. It’s a literal melting pot for all kinds of veggies and herbs.
- 1 ½ lb sweet potatoes peeled and cut into 1″ cubes
- ¼ c raw cashews soaked overnight in water
- ¼ c fresh cilantro loosely packed
- ½ teaspoon cumin
- pinch red pepper flakes
- ½ teaspoon sea salt
- 4 c water
- Preheat oven to 425 degrees.
- Wrap the sweet potatoes in foil and place on a baking sheet. Bake for 25 minutes or until soft.
- When the potatoes are done open the foil and let cool before handling.
- In a countertop blender, combine cooked potatoes, cashews, cilantro, ground red pepper, salt, cumin, and water. Blend until very smooth. You want a thin, milkshake consistency. Add the remaining water as needed to reach this consistency.
- Serve warm or chilled.
- (If you don’t like cilantro feel free to sub basil.)