Store safely
Keep leftovers in an airtight container in the refrigerator and use within a few days when appropriate for the ingredients.
Creamy Sweet Potato Soup
A smooth and comforting soup made from slow-roasted sweet potatoes blended with coconut milk and aromatic autumn spices. The roasting process enhances the natural sugars of the potato, resulting in a rich, orange bowl that is naturally sweet and savory. It’s a perfect, vitamin-A-packed meal for warming up on a chilly afternoon.
A smooth and comforting soup made from slow-roasted sweet potatoes blended with coconut milk and aromatic autumn spices. The roasting process enhances the natural sugars of the potato, resulting in a rich, orange bowl that is naturally sweet and savory. It’s a perfect, vitamin-A-packed meal for warming up on a chilly afternoon.
Ingredients
- 1/4 cup Potato, sweet
- 1 tbsp Butter
- 1 cup Water
- 1 medium Tomato Sauce
- 1/4 cup Half
- 1/4 tsp Salt
- 1/4 tsp Black Pepper, ground
- 1/2 tsp Thyme
- 1/4 cup Cashew Half
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Bake sweet potatoes until soft, about 45 minutes. Remove potatoes, and set aside until cool enough to handle. Then peel, and place in a large bowl. With a large fork or potato masher, mash potatoes for 15 to 20 seconds (they do not need to be mashed smooth).
- Spoon the potatoes into a large saucepan over medium-high heat. Stir in butter, water, tomato sauce, and half-and-half. Season with salt, pepper, and thyme. Stir in cashews, and mix well. Bring to a boil, reduce heat to medium low, and simmer until cashews are soft, about 50 to 60 minutes.
Storage and Meal Prep Tips
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