Soups are great for those cold (and maybe rainy) days when you want something warm and comforting. Soups are so versatile, you can have them hot or cold (gazpacho anyone?). This isn’t a gazpacho, though, but with soups, you can add all sorts of veggies and spices, and have a great flavours, while ingesting some much needed nutrients!
I had a leftover sweet potato to use, and while I grew tired of trying to make sweet potato chips (which will always be delicious) and waffles (yes, waffles!), I wanted something different. I was inspired one day in March to make this soup, and added some pears and sage to complement and enhance the sweet potato. Combined with some curry notes from garam masala, and creaminess from cashews and shredded coconut, this was one tasty soup!
Makes about 8 cups
- 1 sweet potato
- 2 small pears, cubed (I used green)
- 1/2 an onion, sliced
- 3 cloves of garlic, sliced
- 1/2 inch knob of ginger, sliced
- 1 tbsp fresh sage, roughly chopped
- 1 tbsp oil
- 1/2 to 1 tsp chilli flakes
- 1/4 tsp garam masala
- 4 cups vegetable broth
- 1/2 cup raw cashews (soaked for an hour)
- 1/4 cup shredded unsweetened coconut
Preheat the oven to 400 degrees F. Pierce the sweet potato all over and place in the oven. Let roast until fork tender (~40 minutes). Peel once cool enough to handle
Heat a saucepan with the oil, and add the onion, garlic, ginger, pear, sage, garam masala, and chilli flakes. Sautee until the onions have softened.
Add the broth, and let simmer. Once simmered, add the soup, sweet potato, cashews, and shredded coconut to your high powered blender, and blend until pureed. Serve with a side of garlic bruschetta! Enjoy 🙂
I used the soup program on my Vitamix, so I cheated and didn’t have to simmer the broth. The blades provided heat from the friction of the spinning and heated the soup right up! Alternatively, instead of roasting the sweet potato, you can cube it and sautee it with the pear mix and after adding the broth, bring to a boil and simmer until the sweet potato is soft. Then proceed with the blending.