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Cashew Sweet Potato Soup (Gluten-Free)
http://www.celiac.com/articles/22755/1/Cashew-Sweet-Potato-Soup-Gluten-Free/Page1.html
Amie Valpone

Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple. Amie shares her passion for and approach to "Clean Eating" by focusing on natural, whole foods and ingredients that are good for you and your body. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.

 
By Amie Valpone
Published on 12/28/2011
 
A fun soup to enjoy when the weather starts gettin' a bit cool. Topped with a bit of cilantro, this soup will have your taste buds yearnin' for more in no time! Bon Appetit.

A fun soup to enjoy when the weather starts gettin' a bit cool. Topped with a bit of cilantro, this soup will have your taste buds yearnin' for more in no time! Bon Appetit.

The finished cashew sweet potato soup. Photo-CC- Back to the Cutting Board.jpgIngredients

  • 3 large sweet potatoes
  • 1 Tbsp. extra virgin olive oil
  • 1 large Vidallia onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. balsamic vinegar
  • 3 cups low sodium vegetable broth
  • 2 cups Greek plain yogurt
  • 1 tsp. all spice
  • 1 tsp. chili powder
  • ½ cup cashew butter
  • 1/4 tsp. sea salt
  • Topping: 1/3 cup fresh cilantro

Directions

  • Prick sweet potatoes with a fork to create air pockets. Place into the microwave for 10 minutes. Set aside.
  • In a large saucepan, heat oil.  Add onion and cook until they begin to brown, approximately 3 minutes. Add garlic; stir for 2 minutes.  Add balsamic vinegar, all-spice, chili powder, and sea salt.  Cook for 10-15 minutes.
  • Peel sweet potatoes and chop into small chunks.  Place into a food processor along with the vegetable broth, Greek yogurt and cashew butter; puree until smooth.  Add the puree to the pot and mix well.
  • Transfer to serving bowls; garnish with cilantro.