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Sweet Potato Cream Soup with Crunchy Nuts

Full of winter veggies and spices, this vegan soup comes together easily with a handy immersion blender.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: sweet potato cream soup, Sweet potato cream soup with crunchy nuts, sweet potato soup
Calories: 1684kcal


  • 2 Sweet Potatoes
  • 2 Carrots big
  • ¾ tbsp Olive Oil
  • 1 cup Vegetable Broth
  • 400 ml Coconut Milk
  • 50 gr Raw Cashew
  • 1 Yellow Onion
  • 2 cloves Garlic
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 1 tsp Powdered Ginger
  • 1 tsp Turmeric
  • ½ tsp Cumin
  • ½ tsp Cinnamon


  • In a baking sheet place the cubed potatoes and carrots. Drizzle with oil and sprinkle with salt and pepper. Bake for 40 minutes at 200 degrees.
  • Heat olive oil in a pot. Add the chopped onion, garlic and herbs. Cook until golden brown.
  • Add the baked sweet potatoes and carrots. Add the cinnamon, vegetable broth and let boil.
  • Add the coconut milk and raw cashew. Puree the mixture and keep cooking on medium heat.
  • Serve with a handful of baked smoky cashew, slice of lime and fresh herbs of your choice.



Calories: 1684kcal | Carbohydrates: 149g | Protein: 28g | Fat: 119g | Saturated Fat: 81g | Sodium: 2502mg | Potassium: 3335mg | Fiber: 22g | Sugar: 35g | Vitamin A: 85007IU | Vitamin C: 32mg | Calcium: 316mg | Iron: 22mg
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