Vegan Creamy Sweet Potato Soup

1. 1

   Cashew Cream: Place non-dairy milk and cashews in a high powered blender and blend until smooth and creamy. Set aside.

2. 2

   Add onion, sweet potatoes, cumin, parsley flakes and broth in a large pot. Bring to a boil, stirring frequently to prevent sticking or burning.

3. 3

   Reduce heat to a simmer and cook 20 to 25 minutes or until potatoes are soft.

4. 4

   Puree with immersion blender until smooth. Add cashew cream and mix well.

* Per serving · 4 servings · Values may vary.

No additional tips available.