Cumin Sweet Potato Soup

I love this soup mainly because the rich texture feels and tastes much more decadent than it is but also because the fat from the cashews helps increase absorption of beta-carotene from the sweet potatoes. Beta-carotene is lauded for sharpening eyesight, and it’s a key player in a healthy immune system. The ground red pepper and fresh cilantro add just the right amount of kick and freshness to excite your palate.

Nutrition per serving: 187 calories, 4 g protein, 37 g carbs, 5 g fiber, 8 g sugar, 3 g fat, 1 g saturated fat, 299 mg sodium

Servings: 4

1 ½ pounds sweet potatoes, peeled and cut into 1" chunks

¼ cup (about a handful) raw unsalted cashews, soaked in water overnight

½ cup loosely packed fresh cilantro

Pinch of ground red pepper

½ teaspoon ground cumin

½ teaspoon sea salt

4 cups water

Preheat the oven to 425 ° F.

Wrap the sweet potatoes in foil and place on a baking sheet. Bake for 25 minutes, or until a knife can be inserted and removed from the potatoes with ease. When the potatoes are done, open the foil carefully and let cool before handling.

In a countertop blender, combine the cooked potatoes, cashews and soaking water, cilantro, ground red pepper, cumin, salt, and 3 cups of the water. Blend until very smooth (you want a thin milk-shake consistency), adding the remaining water as needed to reach this consistency. Enjoy warm or chilled.

Centeno, Nicole. Soup Cleanse Cookbook: Embrace a Better Body and a Healthier You with the Weekly Soup Plan (Kindle Locations 1206 to 1212). Rodale Books. Kindle Edition.

Servings: 4

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